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A healthy low FODMAP cheesecake with lemon and kiwifruit. Super fresh and only 200 calories for a large piece. Gluten-free and lactose-free.


Servings

6

Total time

270 minutes


Ingredients

  • 75 g low fodmap cookies (i used schär digestives)
  • 30 g coconut oil
  • 500 g Quark (lactose-free, or thick low-fat yoghurt)
  • ½ lemon (zest of)
  • ½ lemon (juice of)
  • 8 g vanilla sugar
  • 3 gelatine sheets
  • 2 kiwifruits (or another low fodmap fruit, for the topping)
  • cake tin (18 cm, 7 inches)


Method

  1. Put the cookies into a food processor and pulse until you have a fine crumb mixture.
  2. Melt the coconut oil in a pan or in the microwave. Put the cookies into a bowl, add 1 tbsp water and the melted coconut oil. Mix until you have a sticky mixture.
  3. Cover the cake tin with baking parchment. Divide the cookie mixture over the bottom and smoothen with the back of a spoon. Put the bottom in the fridge, while you continue with the rest of the recipe.
  4. Put the quark or yoghurt into a bowl. Add the lemon zest, lemon juice and vanilla sugar. Stir together.
  5. Take a bowl with cold water and put the gelatine sheets into the water. Leave for 5 minutes.
  6. Put 5 tbsp water into a small pan. Squeeze the gelatine sheets and put them into the pan. Heat the gelatine sheets on low heat until they have dissolved. Take off the heat.
  7. Leave the gelatine to cool down a little and then stir it through the quark/yoghurt mixture.
  8. Divide the mixture over the bottom of the cake tin. Smoothen the top with a spatula.
  9. Put the cheesecake for 3-4 hours into the fridge to set or leave it overnight. Garnish with low FODMAP fruit of your choice. I used slices of kiwifruit.
  10. View the recipe instructions at www.karlijnskitchen.com

Contains allergens

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