For the strawberries
1 tbsp caster sugar
1 tsp vanilla bean paste
400g/4oz strawberries, quartered and pricked all over with a fork
For the biscuit base
knob of lactose free butter, for greasing
300g/10½oz gluten/dairy free biscuits, such as gluten/dairy free digestive biscuits
pinch of salt
½ tsp cinnamon
150g/5½oz lactose free butter, melted
For the cheesecake filling
500g/1lb 2oz lactose free cream cheese
375ml/13fl oz lactose free double cream
1 lemon, juice and zest only
200g/7oz caster sugar
5 free-range eggs, beaten
100g/3½ oz strawberry jam
200g/7oz strawberries, halved
whipped lactose free cream, to serve
For the strawberries, into a large bowl, add the sugar and vanilla bean paste. Stir in the strawberries and leave to infuse for about 4 hours.
Preheat the oven to 180C/160C Fan/Gas 4. Generously grease a deep 23cm/9in springform tin.
Meanwhile break the gluten/dairy biscuits into crumbs in a food processor, or put them in a bag and bash with a rolling pin.
Mix in the salt and cinnamon. Then add the melted lactose free butter.
Stir well and pack evenly into the prepared baking tin. Bake in the oven for 10 minutes. Leave to cool.
In a bowl beat together the lactose free cream cheese, lactose free double cream, lemon juice and zest, caster sugar, vanilla bean paste, cornflour and eggs.
Drain the strawberries using a sieve, reserving the strawberry juice. Fold the strawberries into the cheesecake mixture.
Pour the mixture on top of the biscuit base. Cover the bottom of the baking tin with two layers of tin foil and place in a deep roasting tin.
Pour in boiling water to come up to about 2cm/¾in of the cheesecake tin.
Bake in the oven for 1 hour and 15 minutes, or until the cheesecake is browned in the top and cooked just solid. Set aside to cool completely, preferably overnight.
Meanwhile, in a pan heat the strawberry jam. Add half of the strawberry juice, and mix together. Leave to cool.
With a pastry brush paint a coating of the jam onto the cheesecake and stick on the halved strawberries cut-side down in a lovely pattern.
Leave in the fridge until ready to serve. Serve with whipped lactose free cream.
Recipe adapted from: Good Food