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Crust:
Filling:
Toppings:
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.Â
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.
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