Lactose Free Dragon Fruit Cheese Cake

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)
  • 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.