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. 🤤
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!
Note: I just updated this recipe to include the Perfect organic elderberry collagen. I’m currently on GAPS intro so I’m not allowed to eat this.
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.
🍰1 packet Arnott’s Rice cookies or equivalent
🍰1 packet of lactose-free Philadelphia cream cheese
🍰3/4 cup lactose-free yoghurt
🍰1 tsp vanilla bean paste
🍰1/3 cup real maple syrup
🍰4 organic room temp eggs
🍰8 tbsp grass-fed ghee
🍰1 tsp corn flour
🍰Cup of organic blueberries
🍰2 scoops of Perfect Elderberry collagen
🍰1-2 tbsp maple for the blueberry glaze
👩🏼🍳Preheat your oven to 180c
👩🏾🍳in a food processor (or use a tea towel and rolling pin) process or bash your biscuits
👩🏽🍳in a saucepan, melt your butter and add the biscuit crumbs and melted butter and combine well
👩🏼🍳In a pie or tart dish tip the crumb mix in and pat down firmly and evenly
👩🏿🍳Pop into the oven for 10 minutes
👩🏻🍳Take your cream cheese and eggs out of the fridge and leave out until room temp.
👩🏼🍳in a large bowl add the cream cheese, yoghurt and vanilla and beat with hand blender but no need to overdo it as you’ll be adding eggs etc soon...
👩🏻🍳Add in the maple syrup and collagen gradually and beat again
👩🏽🍳Add in the eggs one by one (beating each one in)
👩🏼🍳Add the cornflour and give it one final beat (use a spatula to keep scooping down the sides)
👩🏿🍳you should have taken the dish out of oven after 10 mins so it should have had time to cool somewhat
👩🏼🍳Pour the cheesecake mixture over the biscuit base and pop back into the oven for 30 minutes
👩🏻🍳Once cool be sure to refrigerator overnight before decorating
👩🏾🍳To make the blueberry glaze warm 1 cup blueberries in a saucepan on high, add a small amount of water (I never measure but I’d say 1 tbsp?) cook until the water is almost dissolved then add the maple and let it begin to caramelise but not completely
👩🏼🍳Pour this glaze over the cheesecake and top with fresh blueberries. Refrigerate or enjoy fresh.