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Low FODMAP Lactose-free Blueberry Cheesecake

Cheesecake, FODMAP, Low FODMAP -

Low FODMAP Lactose-free Blueberry Cheesecake

Low FODMAP Blueberry Cheesecake for the win!

Not only does it taste out of this world but it's also great because it's lactose/gluten & refund sugar free. ๐Ÿคค

Who said low FODMAP has to be restrictive?

You have given up some things I get that (because Iโ€™ve given up some foods that I love too) but also low FODMAP is not a permanent diet, you are on this journey to heal you gut and then reintroduce FODMAP foods because your gut micro biome needs the fibre and prebiotics they provide.

Here is my gut loving blueberry cheesecake (inspired by Monash Uni FODMAP blog)

The only sad part about this cheesecake is when I got to the last bite!

If you love cheesecake, but don't enjoy the way you feel afterwards, you might find this one much easier on your belly, and if you want it a bit more rich, simply swap out the yoghurt for an extra block of Philly cream cheese (the Lactose-free one).

Note: if you do swap put the yoghurt for extra cream cheese just be warned, that it may not be low FODMAP if you have a regular serving? I'm not an expert but I believe you can safely have 40g of cream cheese.

It's always best if you are in the Elimination phase of the low-FODMAP diet to use the Monash FODMAP diet app and talk to your FODMAP-trained dietician.

ย 

Ingredients๐Ÿ‘‡๐Ÿผ

๐Ÿฐ1 packet Arnottโ€™s Rice cookies

๐Ÿฐ1 packet of lactose-free Philadelphia cream cheese

๐Ÿฐ3/4 cup lactose-free yoghurt

๐Ÿฐ2 scoops of Perfect Hydrolyzed collagen powder

๐Ÿฐ1 tsp vanilla bean paste

๐Ÿฐ1/3 cup real maple syrup

๐Ÿฐ4 organic room temp eggs

๐Ÿฐ8 tbsp butter

๐Ÿฐ1 tsp corn flour

๐ŸฐCup of organic blueberries

๐Ÿฐ1-2 tbsp maple for the blueberry glaze

Method:

๐Ÿ‘ฉ๐Ÿผโ€๐ŸณPreheat your oven to 180c

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณin a food processor (or use a tea towel and rolling pin) process or bash your biscuits

๐Ÿ‘ฉ๐Ÿฝโ€๐Ÿณin a saucepan, melt your butter and add the biscuit crumbs and melted butter and combine well

๐Ÿ‘ฉ๐Ÿผโ€๐ŸณIn a pie or tart dish tip rye crumb mix in and pat down firmly and evenly

๐Ÿ‘ฉ๐Ÿฟโ€๐ŸณPop into the oven for 10 minutes

๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณtake your cream cheese and eggs out of the fridge and leave out until room temp.

๐Ÿ‘ฉ๐Ÿผโ€๐Ÿณin a large bowl add the cream cheese, yoghurt and vanilla and beat with hand blender but no need to overdo it as youโ€™ll be adding eggs etc soon...

๐Ÿ‘ฉ๐Ÿปโ€๐ŸณAdd in the maple syrup and collagen gradually and beat again

๐Ÿ‘ฉ๐Ÿฝโ€๐ŸณAdd in the eggs one by one (beating each one in)

๐Ÿ‘ฉ๐Ÿผโ€๐ŸณAdd the cornflour and give it one final beat (use a spatula to keep scooping down the sides)

๐Ÿ‘ฉ๐Ÿฟโ€๐Ÿณyou should have taken the dish out of oven after 10 mins so it should have had time to cool somewhat

๐Ÿ‘ฉ๐Ÿผโ€๐ŸณPour the cheesecake mixture over the biscuit base and pop back into the oven for 30 minutes

๐Ÿ‘ฉ๐Ÿปโ€๐ŸณOnce cool be sure to refrigerator overnight before decorating

๐Ÿ‘ฉ๐Ÿพโ€๐ŸณTo make the blueberry glaze warm 1 cup blueberries in a saucepan on high, add a small amount of water (I never measure but Iโ€™d say 1 tbsp?) cook until the water is almost dissolved then add the maple and let it begin to caramelise but not completely (see comments for remaining...)

Happy baking!ย 

Tam x


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