Go Back
Print

Gluten Free Baked Lemon Cheesecake Recipe

Ingredients

  • 180g gluten free digestive biscuits
  • 180g gluten free ginger biscuits
  • 80g dairy free / lactose free spread melted
  • 500g lactose free mascarpone I use 2 250g tubs from Tesco
  • 3 large eggs
  • 250g lactose free crème fraîche I get mine from Tesco
  • 140g of caster sugar
  • 4 lemons zest of 4 and the juice of 2 1/2
  • lactose free greek yoghurt optional for the topping
  • fresh raspberries for the topping

Instructions

  • Preheat your oven to 160C/180C/320F.
  • Place your digestives and ginger biscuits in a sealed bag and crush. I use a rolling pin to do this.
  • Pour your crushed biscuits into a bowl and add your melted spread. Mix together so the biscuits get coated.
  • Spoon/pour your crushed biscuits into a loose bottom circular tin and press down firmly to level.
  • Place in the oven for about 12-15 minutes until the base is a little more golden.
  • Whilst your base is baking you can make your filling. Place your mascarpone, eggs, crème fraîche, caster sugar, lemon zest and juice into a large bowl and mix together thoroughly until combined and smooth.
  • Pour the mixture on top of your base and return it to the oven for around 1 hour. It will look beautiful and golden when it comes out.
  • Allow to cool completely before placing in the fridge for a short while to chill.
  • Once it has chilled, remove from fridge and remove the cheesecake from it's tin.
  • If you want to add a topping then now it's time to spread a small amount of lactose free greek yoghurt over the top and them finish by placing fresh raspberries on top of that!
  • Serve up and store in the fridge!