
Low FODMAP blueberry cheesecake with lemon
When I asked my boyfriend what kind of cake he would like to have for his birthday, his answer was: cheesecake. Yes, I have raised him well. Because, coincidentally, cheesecake is also my favourite cake! You might know that if you have taken a look at the category cakes & sweets on my blog. My boyfriend doesn’t like extremely sweet cakes with lots of chocolate, so I made a fruity cheesecake. A low FODMAP blueberry cheesecake with lemon. Fresh and tangy!It is a baked cheesecake, but the cake is easy to make and you don’t have to wait long before you can start eating the cake (which is usually the case with many cheesecakes), so that is perfect! We ate the cake in one sitting with the family and everybody loved it. It is super tasty!
Will you let me know if you make my low FODMAP blueberry cheesecake? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.
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Low FODMAP blueberry cheesecake with lemon
- Total Time: 1 hour 20 mins
- Servings: 8 1x
Description
A low FODMAP blueberry cheesecake with lemon. Fresh and tangy! This cake is easy to make and also gluten-free and lactose-free.
Ingredients
For the bottom
- 150
g low FODMAP cookies (I used oat cookies) - 70 g salted butter
- 25 g white sugar
- A 20 cm cake tin (8 inches)
For the cheesecake
- 400 g lactose-free cream cheese
- 200 g lactose-free quark (preferably full fat)
- 175 g sugar
- 3 eggs, at room temperature
- The rind of 1/2 lemon
- Juice of 1/2 lemon
- 150 g blueberries + extra for garnish (you can use frozen blueberries, thaw and drain them beforehand)
Instructions
- Pre-heat the oven to 175 degrees Celsius (350 Fahrenheit). Cover the baking tin with baking parchment
- Put the cookies into a food processor and make them into crumbs. Melt the butter in a pan or in the microwave and add them together with 25 grams of sugar to the cookie crumbs. Stir well until it forms a sticky mixture. Divide the mixture over the baking tin and press into the bottom with the back of a spoon.
- Mix the cream cheese with the quark and the sugar. Mix with a mixer into a creamy mixture. Add the eggs one by one and mix well in between.
- Add the lemon juice and the lemon rind to the mixture together with the blueberries. Stir through carefully.
- Pour the cream cheese mixture into the baking tin. Bake the cake for 40-45 minutes in the middle of the oven.
- Turn the oven down to 100 degrees Celsius (210 Fahrenheit) and bake the cake for another 20 minutes. Check if the cake is firm enough. The middle can still be a bit wobbly, but it shouldn’t be too wobbly. If you think the cake is not firm enough yet, you can turn the oven off, but leave the cake in the oven for a few more minutes.
- Take the cheesecake out of the oven and leave it to cool on a wire rack for an hour. Then put the cake into the fridge and leave it to cool for at least another hour. Garnish the cake with some extra blueberries and serve.
Notes
Blueberries are low FODMAP up to 30 gram per serving. If you divide the cake into 8 pieces, 1 piece per serving is low FODMAP. Also because of the amount of fat and sugar in cake, it is recommended to stick to 1 piece per serving.
- Prep Time: 20 mins
- Cook Time: 60 mins
13 Comments
Yum! I’ve never had a ton of luck making my own cheesecake, but this recipe makes me want to try again.
Maybe try making a no-bake first? That can hardly go wrong 🙂
What could I use in place of the quark? I haven’t been able to find that where I live. Lactose free yogurt or sour cream?
Hi Paige, I think a thick lactose-free yoghurt, such as lactose-free Greek yoghurt would work!
Wat is een goede lactosevrije vervanger voor de boter?? Ik heb al eens wajang geprobeerd maar dat smaakte een beetje raar. Heb jij een idee?
Hoi Kelly, ik gebruik meestal gewone margarine. Je zou ook de lactosevrije boter van MinusL kunnen proberen, maar die is volgens mij alleen online verkrijgbaar.
This cheesecake looks so delicious!! do you think i could omit sugar completely and instead mix the two “cheese” with mashed banana, or strawberries, for flavour? and possibly 3-4 tablespoons of agave necessary, if necessary.
Hi Olimpia, I cannot give you any advise on that unfortunately. Making such big adaptations makes it a totally different recipe. You could definitely give it a try. I am curious to hear if it works out 🙂
I forgot to take a pic, but I made this yesterday for my husband’s birthday. EVERYONE loved it. Thank you!
Yay, so happy to hear that!
This recipe is great, I used lactose free cottage cheese as I couldn’t get quark, it required extra blending to get the lumps out but turned out amazing!
I was nervous making a cheesecake for the first time in about 10 years, also trying to do a low fodmap version but it turned out beautifully! I tweaked the recipe, using Nairns ginger stem oat crackers and leaving out the blueberries, for a lemon ginger flavour! I also used lactose free yoghurt instead of the sour cream and it was amazing. Thanks for the recipe it will become a staple of mine now x