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    Seriously Zesty Gluten and Lactose-free Lime and Blackberry Cheesecake

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    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Seriously Zesty Gluten and Lactose-free Lime and Blackberry Cheesecake

    Sumptious desserts are few and far between for people with special dietry requirements and in our hectic lives there is usually little time for home-made desserts. This one is extra special, because it is preceded by a long walk and blackberry picking once or twice a year.

    What makes it the ultimate summer Seriously From Waitrose dessert?

    Fresh, fruity, zesty, light and ultimate flavour. A perfect ending to any meal. Serve with extra blackberries, or for those on a less restricted diet, with creme fraiche.


    • 12 gluten-free digestive biscuits
      ¼ cup dairy-free margarine
      1 tsp. cinnamon

      300g lactose-free cream cheese
      2 eggs
      ½ cup castor sugar
      Juice of 2 limes (approx. ½ cup)
      Grated rind of 1 lime

      500g wild blackberries
      1 tablespoon icing sugar


    1. Preh. oven to 175 C. Crush biscuits, mix with cinnamon, melted marg. and press in to pie dish. Bake for 5 mins. Place cr. cheese, eggs, c. sugar and lime in a bowl and mix. Pour onto base and bake until set (25-30 mins) Let pie cool to room temp. and chill overnight. To create blackberry layer, boil and sieve 500g fresh blackberries. Add 1 tbsp. of icing sugar. Bring to the boil again, then switch off and add gelatine acc. to packet instructions. Cool slightly and pour over cheesecake. Chill

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