Baked White Chocolate Cheesecake (Lactose Free!)
Welcome back to another delicious lactose free recipe. For this week’s recipe I made a delicious lactose free baked cheesecake, topped with whipped cream and berries.   Every year I make my partner a baked white chocolate cheesecake for his birthday. Unfortunately, it is also chock full of dairy and lactose. For this week’s recipe I wanted to take this personal family favorite but adapt it to a lactose free diet and get it as delicious as I can.   The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.    
  • Difficulty: Medium
  • Category:
Servings: 1 yield(s)
Prep Time: 30 mins
Cook Time: 120 mins
Total Time: 150 mins
Ingredients
    Cheesecake Base
  • 300 g Digestive biscuits (Brand Used - Mcvities)
  • 115 g Margarine (MELTED) (Brand Used - Nuttelex Original)
    • Filling
  • 500 g Lactose free cream cheese (ROOM TEMP) (Brand used - Liddells Full Cream)
  • 1/2 cup Caster sugar
  • 1 tsp Vanilla extract
  • 3 Eggs (ROOM TEMP)
  • 1/2 cup Lactose free sour cream (ROOM TEMP) (Brand Used - Bulla)
  • 150 g Melted white chocolate (lactose free) (Brand Used - Sweet William)
  • 1 tsp Cornflour
    • Decorating
  • 300 ml Cream (lactose free) (Brand used - Pauls Zymil Thickened Cream)
  • 1 tsp Vanilla extract
  • 2 tbsp Caster sugar
  • Fresh washed berries (strawberries, raspberries, and strawberries)
    • Extras
  • Springform baking tin
  • Baking paper
Instructions
  1. Preheat your oven to 150 C (300 F) fan-forced and line the bottom of your tin with a circle of baking paper.
  2. Place the digestive cookies into the food processor. Blitz until fine crumbs form.
  3. Pour in the melted margarine and mix well.
  4. Press the mixture onto the bottom of the tin making sure there are no gaps.
  5. Refrigerate until the filling is ready.
  6. The cream cheese, eggs and sour cream must be room temperature before you start making the batter.
  7. Place the cream cheese in a large bowl and beat until smooth.
  8. Add the sugar and vanilla. Beat until well incorporated.
  9. While mixing, beat in the eggs one at a time.
  10. Add in the sour cream, cornflour, and melted chocolate. Stir until just combined. If you overmix the batter now, then it will cause the cheesecake to crack.
  11. Grab the tin and pour in the filling. Smooth down the best that you can.
  12. Bake in the oven for 40 minutes. The cheesecake should not wobble in the middle. Keep in mind the cheesecake will continue to cook as it cools down.
  13. Turn off the oven and leave the door slightly ajar. Leave the cheesecake in the oven to cool down for at least an hour.
  14. Remove the cheesecake from the oven and leave to cool down to room temperature.
  15. Transfer the cheesecake into your fridge for at least 3 hours so it becomes lovely and firm.
  16. When the cheesecake has set, we can move onto the decorating part.
  17. Place the cream, vanilla and sugar into a large mixing bowl. Whisk until the cream forms stiff peaks.
  18. Wash the berries. Gently take the cheesecake out of the tin and remove the baking paper. Place onto a clean plate.
  19. Spoon the cream onto the cheesecake.
  20. Place the berries generously on top of the cream.
  21. Congratulations you have now made a delicious baked cheesecake.
  22. Serve, devour and enjoy.