Lactose Free Cheese Cake Recipe

Biscuit Base

• 200 g digestive biscuits or  arrowroot biscuits 
• 85 g nutelex

Cheese filling

• 2 satchels of Gelatine powder
• 2 small red/ purple dragon fruit or 1 large. 
• 500 g lactose free cream cheese, softened (recomend Philadelphia)
• 1/4 cup caster sugar 

Dragon Fruit  Jelly Topping 

• ½ cup water (125ml)
• 2 satchels gelatine
• Your choice of jelly for the topping, we liked watermelon aeroplane jelly the best
• 1 large dragon fruit or 2 small.

• Line  a spring baking tin with baking paper.
• Blitz the biscuits / cookies in a blender to crumbs.
• Add nuttelex and mix well. Tip the crumbs into the baking tin and use a glass to press down firmly all over the base.
• Put the biscuit base in the fridge to harden. 

Cheese cake filling:

• In a medium bowl, beat the dragon fruit, caster sugar and cream cheese until there are no lumps. you can use an electric mixer or manually blend.
• In a separate bowl dissolve 2 satchels of gelatine into 100ml of boiling water. Once all crystals have dissolved top up with 200ml of ice cold water.
• Add the gelatin to cheese filling mixture a little at a time.
• Pour the mixture over your biscuit base. 
• Return to the fridge for a couple of hours to harden 

Jelly Topping:

• Blend your dragon fruit into a pulp.
• In a separate bowl make your jelly use minimal water (100g water) to dissolve your jelly crystals and 1 satchel of gelatine
• Once dissolved top up with 400mls of cold water and your dragon fruit pulp
• Pour over your cheese cake and return to the fridge

Refrigerate for 2-3 hrs then enjoy.