Vanilla and Cinnamon Cheesecake
1 9-inch cheesecake
Low FODMAP serve
What you'll need
½ cup (100g) Unsalted Butter, softened
¼ cup (60g) caster sugar
1 cup (180g) Lo-Fo Pantry All Purpose/Plain Flour
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
With an electric mixer beat butter and sugar until light and fluffy.
Mixing on low, add flour until the dough is crumbly.
Transfer dough into 9-inch spring-form pan and press down gently to your desired thickness.
Let rest in the fridge for 30 minutes.
Preheat fan-forced oven to 205°C (400°F).
Bake crust for 15 minutes or until golden and firm.
Refrigerate the crust after baking for at least 30 minutes before pouring in the cream cheese filling.
Meanwhile, combine the cream cheese, sugar, lemon juice, vanilla, cinnamon and salt with an electric mixer for 2 minutes on low.
Pour in the cream and use a whisk attachment to mix on high speed for 5 minutes.
Pour the cheesecake filling into the cooled crust and smooth with the back of a spoon.
Cover the cheesecake with cling wrap and refrigerate overnight, or at least 8 hours.
Serve with a selection of Low FODMAP fruits.