For the crust
85g lactose free butter melted, plus extra for tin
140g gluten/dairy free digestive biscuit, made into fine crumbs
1 tbsp sugar, granulated or golden caster
For the cheesecake filling
3 x 300g/11oz pack lactose free full-fat soft cheese
150g golden caster sugar
4 tbsp maple syrup
3 tbsp rice flour
1½ tsp vanilla extract
1 tsp cinnamon
finely grated zest of 1 orange (about 2 tsp)
1½ tsp orange juice
3 large egg, plus 1 yolk
284ml carton lactose free cream
For the dusting
1 tbsp cocoa powder for dusting
Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper.
For the crust, melt the lactose free butter in a medium pan. Stir in the gluten/dairy free biscuit crumbs and sugar so the mixture is evenly moistened.
Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9.
In a table top mixer fitted with the paddle attachment, beat the lactose free soft cheese at medium-low speed until creamy, about 2 minutes.
With the mixer on low, gradually add the sugar and maple, then the rice flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
Swap the paddle attachment for the whisk. Continue by adding the cinnamon, vanilla, orange zest and juice.
Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice.
Stir the 284ml carton of lactose free cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton).
Continue on low speed as you add the measured lactose free cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
Brush the sides of the springform tin with melted lactose free butter and put on a baking sheet.
Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible.
Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more.
If you gently shake the tin, the filling should have a slight wobble.
Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture.
Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
Run a round-bladed knife around the sides of the tin to loosen any stuck edges.
Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
Using a sieve, dust the cheesecake, with the cocoa and cinnamon. Drizzle over a touch of maple syrup to serve.
Recipe adapted from: Good Food