Baked Lemon (Lactose Free) Cheesecake with Caramel Macadamia Nuts

Low Fodmap For LifeBeing 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)Low Fodmap For Life

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

2 eggs

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.

 

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