This Low FODMAP gluten free vanilla cheesecake tastes great, even though it is a bit different, without a crunchy base, which is compensated with a white chocolate ganache.
I always loved cheesecake and despite the fact that myself, being on a modified Low FODMAP diet, can have lactose products, I decided to make this gluten free and low lactose cheesecake for my Mum, who can’t really have lactose. The only source of lactose in this Low FODMAP gluten free cheesecake is a 30% cream, which is low in lactose and can be used in a Low FODMAP diet.
This recipe was from a great cooking blog, http://www.natchniona.pl/sernik-waniliowy/ and just slightly adapted to be low lactose.
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Evelyn also provides online consultations for people with IBS and/or Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for a 12 servings of a Low FODMAP gluten free vanilla cheesecake:
For the cake batter:
500 g of twaróg półtłusty bez laktozy – Polish half fat curdle cheese, lactose free, blended well with 75 ml of 30% cream below
75 ml 30% cream
100 g sugar
1 tbsp. vanilla extract
2 tbsp. Potato starch flour
For the white chocolate ganache:
50 g white chocolate
25 ml 30% cream
Instructions for 12 servings of a Low FODMAP gluten free vanilla cheesecake:
This cheesecake needs to be baked in a water ‚bath’.
Preheat the oven to a 180 degrees C.
First, you need to prepare a round spring tin with a diameter 18-20 cm.
You need to spread a thin layer of butter in it, then line it with baking paper and spread a little more butter on top of the paper so the cake won’t stick.
Then you need to cover the bottom of the tin well with a silver foil, so the water won’t leak to the cake.
Take a large deep roasting tray and fill it halfway with water. The cake in the protected tin will sit in it.
Take a large bowl and beat eggs with vanilla and sugar in it. Gradually, 1 tbsp. at a time, add blended curdle cheese to it and afterwards, the potato starch flour as well. Mix it all well.
Pour the cake batter in the spring tin, then place it in the larger tray with water and place in the oven.
Bake for around 70 minutes.
When the cheesecake is baked, you need to remove it from the roasting tray with water and place it back in the oven, to slowly cool down. When it is cool, put the cheesecake in the fridge to cool for a few hours.
In the meantime, prepare the ganache. Heat up the cream in a bain-marie and add white chocolate to it, stirring well. When all is melted, take it off the heat to cool slightly.
Cover the cheesecake evenly with this white chocolate ganache and put in the fridge to set.
For a Polish version of this recipe, go here: http://przepisylowfodmap.eu/sernik-low-fodmap-bez-glutenu
Nutrition Facts for 1 portion of a Low FODMAP gluten free cheesecake:
14.8 g Carbs
8.6 g Protein
6.5 g Fat
To find other low FODMAP Christmas recipes, please go here: