Ingredients


225g gluten and lactose free digestive biscuit

100g lactose free butter, melted

250g lactose free double cream

800g lactose free soft cheese

2 eggs, plus 2 yolks

zest 3 lemons, juice of 1

4 tbsp gluten free plain flour

175g caster sugar

To serve

300ml lactose free cream

200g rasberries


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 and lactose 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, pour 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. Serve with lactose free cream and raspberries.


Recipe adapted from: Good Food

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