2-4 tbsp lemon curd or fresh raspberries, to decorate
*If you struggle to find shop bought gluten and dairy free biscuits, follow this link - remembering to add 1 tbsp dried ginger to the mix.
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.