Ingredients


12 gluten & dairy free digestive biscuits, crushed

50g melted lactose free butter

50g caster sugar

For the filling

300g lactose free soft cheese

2 eggs

50g caster sugar

400g blueberries plus extra to serve on top







Method


Heat oven to 180C/160C fan/gas 4. Combine the crushed gluten and dairy free biscuits with the melted lactose free butter and sugar, then press onto the base and sides of a 20cm springform tin. Chill.

Blend the lactose free cheese, eggs and sugar until smooth, then add the blueberries.  

Gently incorporate then pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the remaining blueberries. Serve chilled.


Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Baked blueberry cheesecake
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