50g lactose free butter, plus a little for greasing
1 tsp maple syrup
75g oatcakes, finely crushed to crumbs
40g ground almond
For the topping
2 x 250g tubs lactose free cream cheese
150g lactose free cream
4 large eggs, beaten
2 tbsp maple syrup
2 tsp vanilla extract
2 tbsp ground almonds
Serves - 4
Heat oven to 180C/160C fan/gas 4 and lightly grease a 20cm round non-stick springform cake tin. Melt the lactose free butter and syrup in a pan, then stir in the oatcakes and almonds until well mixed and coated.
Press firmly into the base of the tin to make a compact layer, then bake for 10 mins. Remove from the oven and increase it to 240C/220C fan/gas 9.
To make the filling, mash the bananas in a large bowl. Add the lactose free cream, lactose free cream cheese, eggs, syrup, vanilla and almonds, and beat with a wooden spoon until everything is very well mixed.
Pour onto the base, scatter over the blueberries and bake for 10 mins, then turn the oven down to 110C/90C fan/gas 1 /4 and cook for 30-35 mins more.
It should still have a bit of wobble in the middle when you gently shake the tin. Turn off the oven and leave the cheesecake inside to cool and set. Chill before serving.