|Wheat meal biscuit crumbs||3 1⁄2 Ounce (100 Gram)|
|Polyunsaturated margarine||1 Ounce, melted (30 Gram)|
|For strawberry filling|
|Raspberry jelly crystals||3 Tablespoon|
|Boiling water||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Low fat natural yogurt||4 1⁄2 Ounce (2/3 Cup, 140 Gram)|
|Low fat cottage cheese||8 Ounce (1 Cup, 250 Gram)|
|Passion fruit||3 (Use The Pulp)|
|Strawberries||8 Ounce, hulled and halved (250 Gram)|
1. Place biscuit crumbs, margarine and water in a bowl and mix to combine. Press mixture over base of a lightly greased 20 cm/8 in springform tin and refrigerate until firm.
2. Place jelly crystals and gelatine in a bowl, pour over water and mix to dissolve. Cool to room temperature. Place yogurt and cottage cheese in a food processor or blender and process until smooth. Add jelly mixture and process until combined. Stir in passion fruit pulp. Pour mixture in tin and refrigerate until almost set. Arrange strawberries over top of cheesecake and chill until set.