Ingredients


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







Method


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

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