Category: Dessert, Valentine's Day
Yields:
8 Servings
Difficulty: Easy
Prep Time: 45 Mins
Cook Time:
4 Hr
Total Time:
4 Hr 45 Mins
Welcome back to another lactose free recipe. This week I wanted to share with you a simple and delicious cheesecake recipe. As always I have tested this recipe many times and found it to be really easy and fool proof. Plus it works amazing with lactose free products.
As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
Instructions
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Crush the biscuits until they are fine. A food processor works best but you can also use a meat mallet. Melt the margarine. Add to the crushed biscuits and add a pinch of salt.
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Add the mixture to the pie tin.
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Flatten down as best as you can.
- Place the pan into the fridge for 30 minutes until set and hardened.
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Place the gelatine in a small bowl with ΒΌ cup of boiling water. Stir thoroughly.
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Place the strawberries in a food processor and blend until smooth.
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Add the cream cheese, lemon juice and condensed coconut milk. Blend thoroughly until there are no lumps. Taste the mixture to see if the mix is already sweet enough for your tastes. Feel free to add the icing sugar to sweeten the mixture.
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Stir in the gelatine mixture. Get the base out of the fridge and pour the mixture into it.
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Place the cheesecake back in the fridge to set. When you are ready to serve place some lactose free cream into a bowl and whisk until stiff peaks. Fit a piping bag with a Wilton 8B piping tip. Spoon the cream into the piping bag.
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Pipe dots around the edge of the cheesecake. Place strawberries onto the dots of cream.
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Serve and enjoy.
