200g gluten and lactose free biscuits

100g lactose or dairy free butter, melted

400g lactose free cream cheese

400ml lactose free double cream

3 large eggs

250g caster sugar

1 tbsp cornflour

1 tsp vanilla extract

1 lemon, finely grated rind and juice

2-4 tbsp lemon curd or fresh raspberries, to decorate

Serves - 4


Heat the oven to 160C/140C fan/gas 3. Line the base and sides of individual moulds or a  20x30cm shallow cake tin with baking parchment.

Put the  biscuits into a food processor and whizz to very fine crumbs. Add the melted lactose free butter, using the pulse until well mixed.

Tip the mixture into the tin and spread out evenly. Using the back of a metal spoon, press the mixture down firmly.

Clean the food processor bowl and add the lactose free cream cheese, double cream, eggs, caster sugar, cornflour, vanilla extract, lemon rind and juice.

Whizz until smooth, then pour the mixture into the individual moulds or a cake tin.

Bake in the oven for about 40 mins until the mixture is lightly set all over. Remove and allow to cool to room temperature.

To serve, remove the cheesecake from individual moulds or peel the paper from the sides of the tin and then  cut into 48 small squares or halve again to make 96 rectangles. Arrange on a serving plate.

Place a small raspberries and blueberries on top of each individual cheesecake or square.

Recipe adapted from: Good Food
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