Line a 20 cm in diameter springform pan with baking paper.
Crust:
Mix the crushed biscuits and the butter together. Press firmly into the bottom of a springform pan. Refrigerate while you make the filling.
Filling:- Spoon the cream cheese into a bowl and beat until smooth. Add the condensed milk and vanilla and mix well.
- Add the lemon juice and beat well, the mixture should start to thicken.
- Pour the mixture onto the crust.
- Refrigerate for at least 4 hours, but preferably overnight. Remove from pan.
To decorate:- Slice the cheesecake into 8 equal slices. Decorate 2 slices with speckled eggs, 2 slices with sliced strawberries, 2 with granadilla pulp and 2 with melted Biscoff spread.
- Arrange the slices on a platter and enjoy! Serve immediately or refrigerate for up to 4 days.
HINTS & TIPS:
The speckled eggs will lose their colour if refrigerated, so decorate the cheesecake with them just before serving.
