healthy low FODMAP cheesecake with lemon - karlijnskitchen.com

Healthy low FODMAP cheesecake with lemon

After two successful healthy “cheesecake” recipes on my blog (this one and this one), I thought it was time for a new recipe. Because you can never have enough cakes that you can eat for breakfast. At least, I won’t say no to cake for breakfast, that’s for sure! I made a healthy low FODMAP cheesecake with lemon and kiwi fruit, a cookie bottom and lactose-free quark. Officially this cake cannot be called a cheesecake because it doesn’t contain any cheese. But as quark cake doesn’t sound as nice, I call it a cheesecake anyway!

I almost forgot how much I love recipes like these. A few years ago, I made my first recipe for healthy cheesecake a lot. It is such a nice cake, not too sweet and I love having it for breakfast. Having cake for breakfast is just so good. This healthy low FODMAP cheesecake with lemon is a new favourite. The kiwifruit and lemon make it a super fresh and tangy cake and it really tastes like a treat. I love it!

healthy low FODMAP cheesecake with lemon - karlijnskitchen.com

What do you need (for one mini cheesecake)

One piece of cake (1/6th of the cake) contains 201 calories, 17 g carbs, 15 g protein and 8 g fat

  • 75 g low FODMAP cookies (I used Schär digestives)
  • 30 g coconut oil
  • 500 g lactose-free quark or thick low-fat yoghurt
  • Zest of 1/2 lemon
  • Juice of 1/2 lemon
  • 8 g vanilla sugar
  • 3 gelatine sheets
  • 2 kiwifruits or another low FODMAP fruit of your choice (for the topping)
  • An 18 cm (7 inches) cake tin

How to prepare the healthy low FODMAP cheesecake with lemon

  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.

Enjoy! 

Will you let me know if you make my healthy low FODMAP cheesecake with lemon? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

healthy low FODMAP cheesecake with lemon - karlijnskitchen.com

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Healthy low FODMAP cheesecake with lemon


  • Author: Karlijn
  • Total Time: 4 hours 30 mins
  • Servings: 6 1x

Description

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


Ingredients

Scale
  • 75 g low FODMAP cookies (I used Schär digestives)
  • 30 g coconut oil
  • 500 g lactose-free quark or thick low-fat yoghurt
  • Zest of 1/2 lemon
  • Juice of 1/2 lemon
  • 8 g vanilla sugar
  • 3 gelatine sheets
  • 2 kiwifruits or another low FODMAP fruit of your choice (for the topping)
  • An 18 cm (7 inches) cake tin

Instructions

  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.
  • Prep Time: 4 hours 30 mins

Nutrition

  • Serving Size: 1
  • Calories: 201
  • Fat: 8
  • Carbohydrates: 17
  • Fiber: 1
  • Protein: 15

 

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