1. Bottom of the cake:
Prepare a pastry: knead quickly in a bowl 100g butter with sugar, the white and a pinch of salt; add the lemon rind and the seeds of the vanilla bean. Stir finally the flour and starch sifted together. Form a ball and put it in the fridge for 30 minutes (I have flattened it between two sheets ok baking paper and put it in the freezer for few minutes). Take the dough, knead it for a few minutes with a little flour and flatten to a thickness of 5 mm. Put it on a plate covered with paper and bake at 180° in preheated oven for 20 minutes. Let cool, then cut the pastry into pieces and crumble it in a mixer bowl. Melt the butter in a saucepan over low heat (or in microwave) and mix it with the crumbs of pastry and the brown sugar stirring with a wooden spoon.
2. Cheese mixture :
Break the gelatine leaves and soften in a bowl with cold water for 15 minutes, drain and squeeze it. Put the sugar into a saucepan over low heat add 2 tablespoon of water without mixing let it melt until it reaches the temperature of 121°; remove from heat, add the gelatine and melt it stirring with a wooden spoon. Beat the egg yolks with electric whips and add the syrup slowly; always beating add the cheese to the mixture till it becomes cold and smooth, then add the half whipped cream.
3. Assemble the cake:
Take the mixture of pastry, filled the bottom of a springform pan of 20 cm in diameter lined with plastic wrap and press well to make the base of the cheese cake. Pour over the cheese mixture and roll it out in an uniform layer with a spatula, being careful not to leave blancks. Cover the pan with plastic wrap and keep the cake in the refrigerator for at least 3 hours. Just before serving gently wash and dry the fruits. Take the cheese cake from the fridge, remove the plastic wrap and put on a serving platter. Spread a thin layer of cherry jam using a spatula to shape it perfectly with the top of the cake. Garnish with berries and strawberries arranging them in concentric rings, sprinkle it with iceing sugar and serve.