Ingredients

For the Base;

• 6 Tbs unsalted butter (melted)
• 1 ½ cups graham cracker crumbs
• 1 cup finely chopped pecans
• ¼ cup light brown sugar
• zest of 1 lemon

• 1 cup cottage cheese
• 1 (7 ounce) container Greek Yogurt
• 2 cups heavy cream (whipped stiff)
• 1 envelope gelatin (1/4oz)
• 3 Tbs lemon juice (about 1 lemon)
• 1 tsp vanilla paste
• ½ cup sugar

• 4 cups sliced Strawberries
• ½ cup vanilla sugar

1. Line a 13 x 9 inch baking sheet with parchment paper. Prepare the base by mixing the chopped pecans, graham crumbs, lemon zest brown sugar and butter in a large bowl. Spread evenly onto the lined baking sheet and press down firmly. Refrigerate for at least 1 hour.
2. Prepare the cheesecake by blending the cheese in a processor until smooth. Add the Greek yogurt, sugar and vanilla and blend again. Transfer the mix to a large bowl and fold in the whipped cream.
3. Dissolve the gelatin with the lemon juice in a small pan and heat until the gelatin softens. Pour into the cheese mix and stir in quickly to avoid any lumps forming. Spread the cheesecake mix over the crumb base and refrigerate for about 2 hours.
4. Mix the strawberries with the vanilla sugar and leave to infuse for about 30 minutes. Arrange neatly on top of the cheesecake.