Crush the low protein shortbread biscuits to form a breadcrumb texture.
Mix with the melted butter and add to a lined loose bottom 9” baking tin.
Chill in a fridge for 20 minutes until hard.
Meanwhile, put the ProZero, unsalted butter and cornflour into a small saucepan.
Place over a gentle heat and stir well. Keep stirring until the mixture starts to simmer and is thickened.
Take off the heat.
Then pour into a tall container and use a hand-held blender to blend for 30-40 seconds and leave to cool.
Cover and place in the fridge to chill for 3-4 hours, preferably overnight.
When chilled and set, mix in a bowl with the Violife, icing sugar and vanilla essence.
Pour over the set base.
Blend the raspberries and decorate the top of the cheesecake with the puree.
Chill in the fridge for 2-3 hours or until set.
Fate low protein all-purpose mix and Prozero are foods for special medical purposes and must be used under medical supervision.
- 150g Low protein shortbread biscuits (see recipe)
- 50g Butter, melted
- 400ml ProZero
- 250g Unsalted butter
- 85g Cornflour
- 100g Violife Creamy Original
- 30g Icing sugar
- 1 tsp Vanilla essence
- 150g Raspberries
