Desserts are often a no-go area for  FODMAP followers – dairy, grains, fructose …. all make for dangerous ground. Luckily some classics can  be adapted to fit, like cheesecake. Fantastic dairy free alternatives exist not just in health food shops, but in supermarkets too!

It is worth noting that this a long and complex recipe which can take a day or two to make, depending on when you start it. This is adapted from Nigella’s Peanut Butter Cheesecake recipe

This is the original recipe with non-FODMAP ingredients highlighted in red.

FOR THE BASE

  • 200 grams digestive biscuits
  • 100 grams dark chocolate chips
  • 50 grams soft unsalted butter

FOR THE FILLING

  • 750 grams cream cheese
  • 3 large eggs
  • 3 large egg yolks
  • 200 grams caster sugar
  • 125 millilitres sour cream
  • Raspberry puree

FOR THE TOPPING

  • 250 millilitres sour cream
  • 100 grams milk chocolate chips
  • 30 grams soft light brown sugar

And now with suitable alternatives –

FOR THE BASE

  • 200 grams Gluten free digestive biscuits
  • 100 grams dark chocolate chips
  • 50 grams soft unsalted butter

FOR THE FILLING

  • 750 grams dairy-free cream cheese *
  • 3 large eggs
  • 3 large egg yolks
  • 200 grams caster sugar
  • 125 ml dairy-free sour cream*
  • Raspberry puree

FOR THE TOPPING

  • 250 ml dairy-free sour cream*
  • 100 grams dark chocolate chips
  • 30 grams soft light brown sugar (use stevia  for a  lower cal alternative)

* can be found on www.goodnessdirect.co.uk

METHOD

  1. Preheat oven to 170°C/gas mark 3
  2. Break the biscuits, dark chocolate chips and butter for the base in a food processor.
  3. Once it comes together in a clump, turn it out into a 23cm / 9inch springform tin and press into the bottom and up the sides to make the base crust.
  4. Put in the fridge while you make the filling.
  5. Process the filling in the cleaned processor bowl, putting in the dairy-free cream cheese, eggs and egg yolks, sugar, dairy-free sour cream and raspberry puree and mix to a smooth mixture.
  6. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top should feel set.
  7. Take the cheesecake out of the oven and make topping.
  8. Warm the dairy-free sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
  9. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can so not to get a marbled effect cheesecake – unless that is what you want.
  10. Put it back in the oven for a final 10 minutes.
  11. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
  12. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.
Advertisements