300g gluten/dairy free biscuits*
140g lactose free butter, melted
275g golden caster sugar
1 tsp cornflour
3 x 300g packs full-fat lactose free cream cheese
4 tbsp gluten free plain flour
2 tsp vanilla extract
3 large eggs
200ml pot lactose free cream
Serves - 4
Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm cake tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb.
Add the lactose free butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
Meanwhile, tip 25g of the sugar and the raspberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan.
Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
In a large bowl, whisk the lactose free cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again.
Add the gluten free flour, vanilla, eggs and lactose free cream, and whisk until smooth and well combined.
Pour half the cheesecake mixture over the biscuit base, then spoon half the raspberry sauce on top in small blobs.
Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining raspberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake.
Bake for 10 mins, then lower the heat to 110C/90C fan/ gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar.
Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Will keep in the fridge for up to 5 days.
Recipe adapted from: Good Food