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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

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 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

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