For the base

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 bananas

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

140g blueberries

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.

Recipe adapted from: Good Food
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