225g gluten and lactose free digestive biscuit
100g lactose free butter, melted
250g lactose free double cream
600g lactose free soft cheese
2 eggs, plus 2 yolks
zest 3 lemons , juice of 1
4 tbsp gluten free plain flour
175g caster sugar
Serves - 6
Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper.
Tip the gluten free biscuits and melted lactose free butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
Whisk all the other ingredients in a large bowl until completely combined.
Sprinkle a few raspberries on top of the crumb base. Pour the cheesecake mixture into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and serve.
Recipe adapted from: Good Food