Lactose-Free Fruit Cheesecake with Lemon Glaze

Cheescake without fruit lactose with lemon glaze

Today we offer you a really interesting recipe suitable for people intolerant to lactose but who still want to enjoy a delicious and fresh Cheesecake to fruit, on our blog you find other recipes suitable for those who are intolerant to lactose such as the Apple pie.

We for cheesecake we used strawberries and peaches but you can use all kinds of fruit or maybe a jam at your choice.

This recipe besides being lactose-free can be prepared gluten-free, so for celiacs, just replace the digestive biscuits with gluten-free dry cookies.

Now we have nothing but to put ourselves to work and enjoy this cake.

Ingredients for Cheesecake with lactose-free fruit

For the biscuit base:

• 200gr Digestive cookies (or gluten-free dry cookies)
• 75gr soy butter

For lactose-free cream:

• 525 gr spreadable cheese without lactose
• 250 gr fresh cream without lactose
• 160 gr of fructose
• 10 gr of gelatin in sheets ( leaf gelatin)

For decoration:

• 200 gr about fish glue
• 60 gr about strawberries
• lemon glaze ready

Preparation of the base of cheescake without lactose

• Let’s start by grinding with the help of a mixer the cookies until they are powdered,
• Pour them in a bowl and add the loose butter to the cookies, then mix with a spoon to mix the ingredients.
• We take a cake mold with a 22cm zipper and after having buttered and lined with the baked paper we pour inside the mixture of cookies and butter.
• With the help of the back of the spoon we drain the mixture evenly in a layer of about half a centimeter.
• Let the base rest in the fridge for 2 hours, or if you don’t have time in the freezer for 30 minutes to compact yourself well.

Preparation of lactose-free cream

• Now we begin with the preparation of the cream, first we put the gelatin sheets in soaking in cold water for about 10 minutes.
• Meanwhile, you can mount 200gr of lactose-free cream with the use of an electric shocker.
• In another container pour cream cheese without lactose with fructose and work it with the electric saddle until you get a smooth and homogeneous mixture.
• In a pot warm the remaining 50g cream without lactose and put in the gelatin well squeezed by the water and mix to make it dissolve for good.
• Now it is only necessary to combine the various compounds.
• Add the cream and gelatin mixture into the cheese cream and mix well avoiding creating lumps.
• Finally add to the compound the whipped cream and mix using a spatula with delicacy, stirring from the bottom upwards to not take the cream off.
• At this point pour the mixture obtained in the mold on the basis of cookies and level well.
• Put in the fridge for about 6 hours to get it straightened.
• Spend the 6 hours we have nothing but to decorate the cake, then cut the peaches to slice and put them in a bowl with a little lemon juice so as not to blacken and cut the strawberries.
• Then, after extracting the cake from the mold, place the fishing slices on the cake forming a circle and in the central part lay the strawberry slices.

Variant as photo: we preferred to use our lemon glaze, already ready, just pour it on the cheescake and get it in the fridge.

All you have to do is cut and taste the cake.