St Clements Cheesecake (Diabetic Version)

~- 150 milliliters boiling water -- (1/4 pint) 450 grams half-fat cottage cheese -- sieved (15oz) grated zest of 1 small orange grated zest and juice of 1 small lemon 2 tablespoons granulated artificial sweetener -- or to taste 1 170 gram can evaporated milk -- chilled overnight -- (6oz) fresh fruit -- to decorate Lightly grease a 23cm (9inch) loose bottomed cake tin. Warm the half fat spread until just melted. Stir in the crushed biscuits until evenly combined and press over the base of the prepared tin. Chill for 10 minutes. Make up the sugar-free jelly to 150ml (1/4pint), using the boiling water. Stir thoroughly to dissolve and set aside to cool. Place the cottage cheese in a bowl and stir in the orange zest, lemon zest and lemon juice. Stir in the cooled jelly and add the artificial sweetener to taste. Whisk the evaporated milk until stiff peaks form. Carefully fold into the cheese mixture. Pour over the biscuit base and level the top. Chill for at least 4 hours. Carefully remove the cheesecake from the cake tin and serve decorated with fresh fruit.