Oh my god finally cheese cake for Low FODMAP people. This was a labour of love to finally find a recipe that works for the low FODMAP lifestyle.
FODMAP New York Strawberry Cheese Cake
Great recipe to let you live a little! Lactose free and Gluten free
Servings: 12
Calories: 629kcal
Ingredients
Needed Equipment
- 1 10 inch Spring form pan
- 1 package 18 inch aluminium foil
- 1 large cookie sheet with a rim
Crust
- 1 3/4 cup Almond flour
- 5 tbsp Unsalted Butter melted ~it’s important to use unsalted
- 2 tbsp White Sugar
- 1/8 tsp Salt
Filling
- 1000 grams Lactose Free Cream Cheese
- 2 cups White Sugar
- 2 tbsp Rice Flour 1/3 Replacement for all purpose flour
- 1/2 tbsp Tapioca Flour 2/3 Replacement for all purpose flour
- 1/2 tbsp Potato Starch 3/3 Replacement for all purpose flour
- 6 Large Eggs
- 4 tsp Vanilla Extract
- 2 tsp Lemon Zest
- 3 tbsp Lemon Juice
- 1/4 tsp salt
- 1/2 cup Lactose Free Sour Cream
Topping
- 3 cups Sliced Strawberries
Instructions
- Pre-heat the oven to 375f
- Wrap the 10 inch Spring Form Pan (Buckle Closed) with Aluminum Foil covering the outside and bottom. Going all the way to the outside top of the pan so there are no seems. Now do it again! Yes double wrap! You don't want water seeping into your Cheese Cake.
- Grease the inside of the pan. Spay on some oil, or take some butter and rub it all over the pan.
Crust
- Combine all ingredients for the crust and mix well. Tip: Mix the dry ingredients first, then add the melted butter.
- Press the crust into the bottom of the pan. Must be evenly distributed.
- Bake for 10 mins
- Remove from oven and set aside
- Reduce the oven to 325
- Boil a Kettle of water. ( ~6 cups)
Filling
- Mix all the ingredients together in a bowl, until it's uniform but don't over mix. Once it looks uniform stop immediately.
- Set the Spring Form Pan with the crust baked in it, onto a large cookie sheet with a rim. (You are going to pour water into it so make sure it has some room to hold water)
- Pour the filling into the Spring Form Pan.
- Pour the water from the kettle into the cookie sheet. As high as you can. You want the moisture in the oven so the filling doesn’t crack. Not more than an inch of water.
- Bake for 1 hour 30~45 mins.Test for it to be ready is the filling will jiggle just a little when you nudge it.
- Remove if from the oven and cool it in a water bath. Slowly pour cold water from the tap, into the cookie sheet to help it cool. When the water is no longer hot to touch but warm you have finished cooling it. Usually takes ~ 30 mins. This is an important step for cooling the entire cheesecake.
- Carefully remove the spring form pan from cookie sheet, remove the foil from the outside of the pan. You wrap the top of the spring form pan with plastic wrap. (To keep the moisture in) Place in the fridge for 8 hours to cool. (Think over night).
- Remove from the fridge. Undo the ‘buckle’ and remove the sides of the spring form pan. (Leave the cake on the bottom of the pan.)
- Decorate with Strawberries and refrigerate until you are ready to serve
Nutrition
Sodium: 381mg | Calcium: 148mg | Vitamin C: 23mg | Vitamin A: 1448IU | Sugar: 41g | Fiber: 3g | Potassium: 227mg | Cholesterol: 191mg | Calories: 629kcal | Trans Fat: 1g | Saturated Fat: 21g | Fat: 45g | Protein: 12g | Carbohydrates: 47g | Iron: 2mg
This was the best cheesecake I’ve ever had
This is delicious. I particularly loved having plain strawberries on top…instead of a sweetened fruit compote! The almond crust has a perfect mini crunch… very nice.
Wow! This is amazing. Sooo good. Yummy.
Being a gluten loving individual, I admit that I had some trepidation when served this dessert. False alarm. It was creamy, smooth textured fully of flavor and very delicious – just like New York style.
Thank you I was looking for a cheese cake recipe!
Finally, I can have cheese cake.