50g caster sugar
pinch ground cinnamon
grated zest and juice ½ lemon
1 tsp cornflour, mixed to a paste with 1 tsp cold water
200g lactose free cream cheese
150g lactose free cream
1 tsp vanilla extract
4 gluten and lactose free digestive biscuits, crumbled
4 tbsp demerara sugar
Serves - 4
Place the blueberries in a saucepan with 1 tbsp of the caster sugar, cinnamon and lemon juice. Cook, covered, for 5 mins until the berries are soft and juicy.
Add the cornflour paste and cook, stirring until thickened. Divide the blueberries between 4 heatproof dishes and leave to cool for 10 mins.
In a mixing bowl, whisk the lactose free cream cheese, lactose free cream, vanilla and lemon zest with the remaining caster sugar.
Add the crumbled gluten and lactose free biscuits to the dishes and top with the cheesecake mixture. Cover and chill for 1 hr.
Heat grill to high. Sprinkle each cheesecake with 1 tbsp demerara sugar, then mist with a water spray – this helps to speed up the caramelisation.
Place under the grill for 1-2 mins until the sugar has melted or use a cook’s blowtorch. Return the pots to the fridge to chill for 30 mins or for up to a day, before serving.
Recipe adapted from: Good Food