Ingredients 
325g Lotus Biscoff/Speculoos cookies 
100g butter 
Pinch of salt 
550g full fat Philadelphia cream cheese – MUST be full fat and needs to be room temperature 
120g icing sugar, sifted 
1 fresh lemon, juiced 
300ml double cream 
150g strawberries  
2 tbsp Prosecco (optional)

Equipment Needed
20cm spring form cake tin (if you don’t have spring form tin then just line a cake tin with cling film)

Method
Melt the butter.  Blitz the biscuits - ideally in a food processor but if you do not have a food processor then carefully bash whilst in the packet until fine crumbs are formed.  Add the salt and the melted butter and mix together.  Push over the bottom of your tin and make sure it is evenly spread and smooth.  Put into into the fridge while you finish the topping. 

Put the Philadelphia into a bowl and gently whip until it is smooth - this will take seconds.  Add the icing sugar and mix again. Again this will take seconds for it to be incorporated. Add 1 tbsp of the lemon juice and all of the zest and mix again.  The lemon juice will notably thicken the mixture.  If you don’t like lemon zest then don’t add.

Add the cream, mix together until smooth and then add the rest of the lemon juice again you will notice the lemon juice will thicken the mixture. 

You need to purée your strawberries and the easiest way to do this is with a hand blender or mini food processor but if you do not have one you can use a fork, crush until totally puréed.  Fold the purée through the cream cheese mixture along with the sparkling wine if using.  Pour the mixture on top of the biscuit base and leave to set in the fridge for 2-4 hours. 

Garnish with some fresh strawberries or freeze dried strawberries.