200g Biscoff cookies
100g unsalted butter

METHOD. Crush the Biscoff cookies until fine. Mix the crushed cookies with the melted butter until well combined. Press the mixture into the base of a baking tin to create the crust. Add strawberries on top of the crumble (optional). Refrigerate while preparing the cheesecake.

15g gelatine
400g light cream cheese
300ml heavy cream
2 lemon puree portions

METHOD. Soak the gelatine in cold water. In a mixing bowl, beat the cream cheese until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Melt the lemon juice and add the gelatine to dissolve. Add the lemon juice mixture to the cream cheese and mix until smoothie. Fold in the whipped cream until well combined. Pour the cheesecake over the cookies crumble into the baking tin. Refrigerate for at least 4 hours or until set.

250g frozen strawberries
150g granulated sugar
4g gelatine

METHOD. Soak the gelatine in cold water. In a saucepan, combine the frozen strawberries and sugar over medium heat. Cook until the strawberries are soft and the sugar has dissolved. Add the gelatine to the strawberry coulis, stirring well. Blend the coulis until smooth. Allow to cool and pour on top of the cheesecake. Refrigerate overnight. Decorate with frozen strawberries.