Blueberry Cheesecake (Low-FODMAP)
Ellen Moore
December 23, 2022
Looking for last minute Christmas inspiration? Look no further! This blueberry cheesecake is low-FODMAP and words can’t describe how absolutely fantastic it is…
With a perfect sour to sweet ratio, its crunchy crust with chocolate layering, will blow your mind. The blueberry is supported by it’s fresh and fruity lemon friend and although not too overpowering, it adds to the flavor making it my personal all time favorite pie and about that none of my friends have ever disagreed with me š
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Ingredients
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| 200gr cookies Be sure to use low-FODMAP cookies. Most glutenfree cookies are low-FODMAP, nevertheless be sure to check the ingredients carefully, as not ALL glutenfree cookies are also low in FODMAP's. | |
| 70gr salted butter Be sure to use a lactose free / plant based butter, to keep this recipe low-FODMAP. | |
| 225gr sugar 50gr of sugar go into the crunchy cookie crust, the remaining 175gr go into the cheesecake itself. Make sure not to poor all of the sugar in either one of the two, as this will disturb the flavor balance, we so carefully tried our best to achieve. | |
| 200gr dark chocolate Feel free to replace the dark chocolate for whichever type of chocolate you like best. However, beware that we consciously opt for dark chocolate, since it naturally tends to be low in FODMAP's and doesn't overpower this lovely cheesecake in a way white or milk chocolate might (due to the higher amount of sugar in it). | |
| 400gr cream cheese We opted for a vegan cream cheese substitute, but any low-FODMAP (and thus lactose free) cream cheese will do. | |
| 200gr cottage cheese We opted for a vegan cottage cheese substitute, but any low-FODMAP (and thus lactose free) cottage cheese will do. | |
| 3 eggs | |
| zest of 1 lemon Be sure to thoroughly was the lemon before grating it's zest. | |
| juice of 3 lemons | |
| 300gr blueberries 100gr of blueberries go into the cheesecake itself, the remaining 200gr are added on top of the cheesecake once it has cooled down properly. |
Directions
1.
Preheat your oven
Preheat your oven to 175 CĀ°.
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2.
Mix mix mix
Add the cream cheese, cottage cheese, eggs, lemon zest, lemon juice and 175gr of sugar in a bowl and stir until all clumps have disappeared.
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3.
Soft like butter
Melt the salted butter, until it has completely turned into liquid.
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4.
Crunch those cookies
Channel all the anger inside your body to smash your cookies until they've turned into cookie powder - or use a fancy tool like I did in our recipe video hehehe...
Add the melted butter and the remaining 50gr of sugar. Stir until it's mixed properly and set aside for a second.
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5.
Melt my heart like chocolate
Melt the chocolate on low-heat, while remaining extremely careful not to burn it (especially when using dark chocolate). It will burn the second you turn around to do something else, so don't do it - keep stirring and thank me later ;)
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6.
Chocolate meets cookie
Prepare your baking mold by rubbing some butter or oil (coconut, sunflower etc.) onto it, to prevent your cheesecake from sticking to its mold. Now pour your cookie, sugar and butter mixture into the mold and spread it evenly.
Once your crust looks good, take your hot chocolate and pour it over the cookie crust and spread it out evenly.
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7.
From batter to beauty
Add 100gr of blueberries to your cheesecake batter and stir it around. Proceed to poor it onto your cookie crust, covered in chocolate.
Bake on 175 CĀ° for 40-45 minutes.
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8.
From 175 CĀ° to 100 CĀ°
Once the cheesecake looks all pretty and slightly brown, turn the temperature of your oven to 100 CĀ° and let your delicious cheesecake chill there for another 20 minutes.
After 20 minutes, take the cheesecake out of the oven and let it cool down for 1 hour on room temperature.
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9.
Chill, I gotta be cool mom...
After letting your cheesecake cool down outside of the fridge, put it into the fridge for at least 5 hours, but preferably overnight.
The butter in the crust needs time to turn solid again and the same goes for the cream cheese and the chocolate. This is one of those desserts that gets better, the longer you let it chill in the fridge, so be cool and be patient - I promise, the wait will be worth it!
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10.
Tada! Your low-FODMAP blueberry cheesecake!
Add the remaining 200gr of blueberries on top of your cheesecake and tada! Your low-FODMAP blueberry cheesecake is ready to be served!
Be sure to let us know how you liked this fabulous blueberry cheesecake. We can't wait to see how yours turned out, so feel free to slide into our DM's @theFODMAPbible on Instagram :)
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Notes
Just like the saying goes: all ways lead to Rome, all recipes can be cooked in countless different ways. Do whatever floats your boat and in case you have suggestions for improvements, be sure to leave a comment :)
In a world filled with calorie counting and diet culture, we purposely decided not provide caloric nutritional information, as this might be triggering for individuals who have a past with eating disorders.
