For the biscuit base
10 gluten/dairy free digestive biscuits
75g/3oz lactose free butter, melted
1 tbsp maple/golden syrup
For the filling
700g/1½ lb lactose free cream cheese
2 lemon, juice and zest
200g/7oz caster sugar, plus more to taste
4 tbsp icing sugar
mint, to garnish
Brush the bottom of a 23cm/9in springform cake tin with some of the melted lactose free butter and place a round of greaseproof paper in the base.
Crush the gluten/dairy free biscuits and tip them into a bowl, add the melted lactose free butter and maple syrup and stir until well combined.
Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level.
This will form the base of the cheesecake. Chill in the fridge while making the filling.
For the filling, mix the lactose free cream cheese, lemon juice and zest and caster sugar together in a bowl until well combined.
Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.
Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.
When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.
Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint.
Recipe adapted from: Good Food