• Preheat your oven to 150°C.

Make the Crust

• Melt the butter in the microwave in 10 second increments until fully melted.
• Crush the Tennis biscuits and mix with the melted butter until combined.
  
• Spray the pan: Start by spraying the inside of a 23cm (9inch) springform pan generously with non-stick spray.

  Layer the paper: Cut a circular piece of baking paper to fit the bottom of the pan. Then, cut two longer strips of baking paper. Place these strips in a "plus" shape across the base, allowing the ends to hang over the sides of the pan. Lay the circular piece on top of the strips. The overlapping strips will help you lift the cheesecake out effortlessly after it has cooled.
  
• Press the mixture into the bottom of the pan to form an even layer. Use a glass to even it out. Set aside.

Prepare the Cheesecake Filling

• In a large bowl or food processor, combine the cottage cheese, yoghurt, egg whites, whey protein, cake flour, lemon juice, and lemon zest (if using). Mix or blend until smooth, scraping down the sides if necessary.
  
• Pour the cheesecake filling over the prepared crust. Tap the pan gently on the counter to remove any air bubbles.
  

Bake the Cheesecake

• Wrap the outside of the springform pan with two pieces of heavy-duty foil, crossing them perpendicularly to prevent water from seeping in during baking.
  
• Place the pan into a roasting pan and fill it with about 2cm of boiling water to create a bain-marie (water bath).
  
• Carefully put the roasting pan into the oven (be careful not to burn). If you feel more comfortable, add the boiling water after you placed the roasting pan into the oven so that you don't have to carry the pan with the boiling water to the oven.
• Bake the cheesecake for 25 minutes.
• Once baked, turn off the oven, crack the door slightly, and allow the cheesecake to cool gradually in the oven for 2 hours. This helps prevent cracks.

Make the Granadilla Topping

• While the cheesecake is cooling, bloom the gelatin by sprinkling it over 2 tsp of room-temperature water. Let it sit for 5 minutes.
• In a small pot, heat the granadilla pulp over low-medium heat. Add the bloomed gelatin and stir until completely dissolved. Sweeten to taste, if necessary.
• Let the topping cool to room temperature.

Assemble and Chill

• Once the cheesecake has cooled, pour the granadilla topping over it, smoothing it out evenly. If your topping has set, you can warm in the microwave for 10 seconds to make it pourable again.
• Refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.

Serve

• Once the cheesecake is fully chilled, loosen the sides by gently running a knife along the edges of the pan to release any areas that might be sticking.
• Open the springform pan and carefully lift the cheesecake using the long strips of baking paper.
• Place the cheesecake onto your serving plate, then gently tug on the longer strips to slide them out from under the cheesecake. This technique ensures a smooth transfer without damaging your beautiful dessert.
  
• For meal prep, slice into 8 portions and store in a food-safe container lined with a paper towel to absorb any excess moisture. This cheesecake will last up to a week in the refridgerator.