500g strawberries, plus a few extra small ones, halved, to serve
100ml lactose free milk
250g tub lactose free cream cheese
140g caster sugar
300ml lactose free double cream
200g bag pink and white marshmallows, snipped into quarters or use mini ones
icing sugar, for dusting
For the base
175g lactose free butter
1 packet gluten and dairy free digestive biscuits*
little sunflower oil, for the tin
*Double check ingredients, however most gluten and dairy free biscuits are ok.
First, make the base. Whizz the gluten and dairy free biscuits in a food processor. Heat the lactose free butter in a pan, when melted add the biscuits.
Mix the melted butter through thoroughly, then line the base of a baking tin (preferably spring form). Press down firmly, and ensure base is not too thick. Set aside in the fridge.
To make the filling, soak the gelatine in cold water for a few mins to soften. Meanwhile, purée the strawberries in a food processor or with a hand blender until very smooth, then rub through a sieve to remove all the seeds.
Pour the lactose free milk into a small pan and warm gently. Squeeze the gelatine of excess water, add to the lactose free milk, then remove from the heat and stir to dissolve. Cool.
Stir the strawberry purée, gelatine mixture, lactose free cream cheese and sugar together until smooth. In a separate bowl, whisk the lactose free cream until it softly holds its shape, then fold into the strawberry mixture with three-quarters of the marshmallows.
Carefully pour onto the cooled base and scatter over the remaining marshmallows. Cover the tin with cling film and chill until firm, preferably overnight. Cheesecake can be made 2 days ahead if kept chilled.
Carefully remove the cheesecake from the tin. Decorate with extra berries and finish with a dusting of icing sugar.