New York Style Low FODMAP Cheesecake
A creamy, rich New York Style Low FODMAP Cheesecake that's also gluten-free & lactose-free! With a crisp graham crust, of course. Strawberry glaze optional!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Food processor
- Rolling pin
- Zip-top bag
- Springform pan
- Silicone water bath wrap
- Aluminum foil
- Roasting pan
- Oven
- Stove
- Hand mixer
- Mixing bowl
- Measuring cup
- Saucepan
- Spatula
- Whisk
- Cooling rack
- Refrigerator
Ingredients
- 1¼ cups (about 6-ounces/170 g) very fine low FODMAP cookie crumbs,
- 1 to 6 tablespoons (1 tablespoon to 85 g) unsalted butter, (melted)
- 4 -8- ounce (227 g each) containers lactose-free cream cheese, such as Green Valley Creamery, (at room temperature)
- ¾ cup (149 g) sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 1/4 teaspoons pure vanilla extract
- 5 large eggs, (at room temperature, well beaten)
- 1 cup (227 g) lactose-free sour cream, (such as Green Valley Creamery, at room temperature)
- 1 ½ cups (360 ml) Lemon Curd, (prepared but not yet refrigerated)
- Or
- 2 pounds (910 g) strawberries, (preferably small to medium sized and deep red in color; you might not need them all)
- ¼ cup (50 g) sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cold water
- 1½ teaspoons cornstarch
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