Method

Preheat the oven to 180°C. Crumble the Biscoff and mix with the butter and egg, press firmly into a 19cm loose-bottomed backing tin. Bake in the oven for 15 minutes, then leave to cool. Cut the strawberries in half and place them in the baking tin with the top facing down and the cut side facing out. Keep some aside for garnishing. Mix the soft cheese and grated lime zest in a large bowl. Whip the cream and add to the soft cheese using a spatula.

Put the lime juice in a small pan and heat gently. Dissolve the gelatine in the juice. Pour the lime juice into the soft cheese and mix gently using a spatula. Spoon this mixture into the baking tin. Garnish with a few strawberries and put the cheesecake in the refrigerator for 24 hours to become firm.

Biscoff spread is available to order through Tesco, Sainsbury’s, Ocado.