Grease a ten-inch round springform cake tin. Combine the biscuits and butter and press into the base of the tin. Chill in a refrigerator for twenty minutes. Preheat oven to 180°C/ 350°F/ Gas Mark 4.
For the cheesecake mixture, beat together cottage cheese, cream, caster sugar, egg yolks, lemon rind and almond essence in a large bowl until the mixture is smooth and creamy.
Whisk the egg whites until stiff and fold into the cheese mixture. Pour over the biscuit base and bake in the preheated oven for forty-five minutes or until the cheesecake has risen and is just set in the center.
Leave in the tin until completely cooled. Carefully remove the cheesecake from the tin. Chill the cheesecake in a refrigerator for at least one hour.
Decorate with the mixed fruits, chopped almonds and mint leaves, just before serving.