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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
What you'll need
Shortbread crust
½ cup (100g) Unsalted Butter, softened
¼ cup (60g) caster sugar
1 cup (180g) Lo-Fo Pantry All Purpose/Plain Flour
Cheesecake filling
1 ¾ cup (450g) lactose Free Cream Cheese
¾ cup (190g) caster sugar
2 tablespoons (25g) lemon juice
1 teaspoon (7g) vanilla paste
1 ½ cup (375g) lactose free thickened cream
2 teaspoons ground cinnamon
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry All Purpose Flour
Process
Step 1
With an electric mixer beat butter and sugar until light and fluffy.
Step 2
Mixing on low, add flour until the dough is crumbly.
Step 3
Transfer dough into 9-inch spring-form pan and press down gently to your desired thickness.
Step 4
Let rest in the fridge for 30 minutes.
Step 5
Preheat fan-forced oven to 205°C (400°F).
Step 6
Bake crust for 15 minutes or until golden and firm.
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.
Step 9
Pour in the cream and use a whisk attachment to mix on high speed for 5 minutes.
Step 10
Pour the cheesecake filling into the cooled crust and smooth with the back of a spoon.
Step 11
Cover the cheesecake with cling wrap and refrigerate overnight, or at least 8 hours.
Step 12
Serve with a selection of Low FODMAP fruits.
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
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