For the cheesecake bases
150g/5½oz gluten-free ginger biscuits, finely crushed
30g/1oz unsalted lactose free butter, melted
For the cheesecake filling
400g/14oz lactose free cream cheese
100g/3½oz lactose free double cream
2 large free-range eggs
4 tbsp green ginger wine
4 tbsp maple syrup
4 pieces preserved stem ginger, finely chopped
For the blueberry coulis
300g/10½oz fresh blueberries (or frozen, defrosted)
30g/1oz caster sugar
1 tsp vanilla extract or vanilla bean paste
Serves - 6
For the cheesecake bases, mix the crushed biscuits with the melted lactose free butter. Press this firmly into a 20cm/8in square baking tin and pop it into the freezer while you make the filling.
To make the filling, whisk the lactose free cream cheese, lactose free cream, eggs, green ginger wine and maple syrup together until smooth and light.
Remove the biscuit base from the freezer and sprinkle over the chopped stem ginger.
Pour the filling on top and bake for 35-40 minutes until just set. Leave to cool in the tin and then chill until you’re ready to assemble.
Make a blueberry coulis by putting the blueberries, sugar and 5 tablespoons water in a small pan. Bring to the boil, then simmer for 5 minutes.
Stir in the vanilla, blend with a stick blender and strain through a sieve. Leave to cool then chill until needed. Serve with the blueberry coulis.
Recipe adapted from: Good Food