Being lactose-free on the low fodmap diet, I find that one of the dairy desserts I really miss is cheesecake, as there it is impossible to find a lactose-free version, I so I thought!
This recipe needs a little extra time to prepare the lactose-free cream cheese, however once that is ready this recipe is super quick and easy!
Lactose Free Cream Cheese
500g ready-made Lactose-Free Natural Yoghurt
1. Line a colander with a muslin cloth or chux cloth and sit this over the top of a large bowl (see my pic)
2. Empty the yoghurt into the cloth and wrap the cloth over the yoghurt, giving it a gentle squeeze.
3. Transfer the bowl with the yoghurt to the fridge for 8-12 hours which will allow the whey to drain from the yoghurt.
4. Don’t discard the whey! Add it to a smoothie or use it to make sauerkraut!
Lactose Free Baked Cheesecake – serves 6
300g prepared Lactose-Free Cream Cheese
1/2 cup lactose-free cream
8 teaspoons castor sugar
4 teaspoons finely grated lemon rind
1. Pre-heat the oven to 160°C or 320°F. Lightly oil 6 ovenproof ramekins. Line the bases with small discs of baking paper/parchment.
2. Using electric beaters, beat the cream cheese, cream, eggs, sugar and lemon rind until combined. Spoon into the prepared ramekins. Smooth the surfaces with the back of a spoon.
3. Place ramekins into a roasting pan and pour enough water into the pan to come halfway up the sides of the ramekins. Bake for 25-30 minutes or until just set. Carefully transfer the ramekins to a wire rack and set aside to cool.
4. To serve, run a butter knife around the outside of each ramekin and carefully turn upside-down onto a plate. Remove the baking paper and top with Caramel Macadamia Nuts to serve.
These little cheese cakes would be good warm, at room temperature or chilled.