If you – like me – enjoy a cheesecake, but can’t digest lactose then this recipe is for you. Today I would like to share my Lactose-Free Cheesecake recipe that tastes just as good as the original.
I know that you could simply take lactase enzyme tablets in order to be able to digest lactose better, but I believe that prevention is better than the cure.
You could also adapt the recipe to be vegan, by using plant based cream cheese as well as an egg substitute.
Please bear in mind that you shouldn’t avoid lactose completely, without speaking to your doctor first.
Ingredients
300g dark chocolate or plain digestives
80g dairy-free butter
700g lactose-free cream cheese
90g cup brown sugar
2 large eggs
1 lemon (juice & rind)
1 TBS cornflour
1 TBS vanilla extract or vanilla sugar
100g berries, fruits, or anything you like to decorate
Directions
- Put all your digestive cookies into a ziplock bag and use a rolling pin to create crumbs
- Melt the butter and add to the cookie crumbs and press into your cake form and put it into the fridge
- Mix your cream cheese with the sugar and cornflour until it becomes very soft and creamy
- Add the eggs one by one to the cream cheese, add vanilla and lemon zest and juice and beat until combined
- Pour into your cake form and tap on the counter to get rid of any trapped air
- Bake at 170°C for 40-45 minutes depending on your oven
- Take out of the oven and let it stand on your kitchen counter for 1 hour and then place into the refrigerator for 4 hours
- Take out of the fridge, loosen your cake form and serve with fruits and a mint leaf to add a nice contrast
