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Vanilla and Cinnamon Cheesecake

Preparation

30 mins

Resting

10 mins

Baking

15 mins

Makes

1 9-inch cheesecake

Low FODMAP serve

1 slice

Image

What you'll need

Shortbread crust

butter

½ cup (100g) Unsalted Butter, softened

caster sugar

¼ cup (60g) caster sugar

flour

1 cup (180g) Lo-Fo Pantry All Purpose/Plain Flour

Cheesecake filling

cream cheese

1 ¾ cup (450g) lactose Free Cream Cheese

caster sugar

¾ cup (190g) caster sugar

lemon juice

2 tablespoons (25g) lemon juice

vanilla paste

1 teaspoon (7g) vanilla paste

whipped cream

1 ½ cup (375g) lactose free thickened cream

ground cinnamon

2 teaspoons ground cinnamon


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour

Process

Step 7

Refrigerate the crust after baking for at least 30 minutes before pouring in the cream cheese filling.

Step 8

Meanwhile, combine the cream cheese, sugar, lemon juice, vanilla, cinnamon and salt with an electric mixer for 2 minutes on low.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour