50g lactose free butter
6 gluten/dairy free digestive biscuit, finely crushed
For the filling
250g tub lactose free cream cheese
50g icing sugar
zest 1 lemon, juice of ½
1 egg and 1 yolk
½ tsp vanilla extract
150ml lactose free double cream
For the topping
2 tbsp raspberry jam, melted
1 small punnet fresh or frozen raspberries
1 lemon, juice only
Heat oven to 150C/130C fan/gas 2 and line 6 muffin tin holes with muffin paper cases.
Melt the lactose free butter, stir in the gluten/dairy free biscuit crumbs until well mixed, then press as firmly as you can into the bases of each paper case. Chill them while you make the filling.
Beat the lactose free cream cheese with the sugar, lemon zest and juice, whole egg, egg yolk and vanilla.
In another bowl, whisk the lactose free cream until it just holds its shape, then fold into the lactose free cheese mixture.
Spoon evenly into the paper cases, right up to the tops, then tap the tin on the work surface to flatten the filling. Bake for 30 mins, then turn off the oven and allow to cool completely inside.
Heat 2 tbsp water with the lemon juice, then add the jam. When melted, add the raspberries and set aside. When cool decorate. Top each cheesecake with 1 tsp jam mixture and a couple of raspberries.
Recipe adapted from: Good Food