The New York Cheesecake might be the most famous cheesecake in the world. Whilst I have already shared quite a lot of cheesecake recipes on the blog.

A low FODMAP and gluten-free New York Cheesecake was still missing in my repertoire.

And because this is one of my favorite cheesecakes, it was about time that I shared the recipe with you! 

How to make gluten-free New York cheesecake

For this low FODMAP and gluten-free New York cheesecake, I use the following ingredients:

For the crust

• Gluten-free and low FODMAP cookies for the crust: I use gluten-free digestives from Schär.
• Butter: I use melted butter to hold the cookie crumbs together. You can also replace this with lactose-free margarine.
• Some icing sugar

For the cheesecake layer

I make the cheesecake layer with a mix of lactose-free cream cheese and lactose-free crème fraîche.

Next to that the ingredients for the cheesecake layer are icing sugar, salt, gluten-free flour (I use Schär Mix It Universal), lemon juice, vanilla extract, and eggs.

For the topping

For the topping of the cheesecake, I used strawberries, some icing sugar, and a splash of lemon juice. I heat this together in a saucepan until you get a nice thick sauce.

You let this cool down and then pour it over the cheesecake.

The cheesecake is also delicious without a topping. But I love it even more with strawberry topping.

How to make the New York cheesecake lactose-free

This recipe is a low-lactose recipe. Because of the production process butter contains hardly any lactose.

Which is why it is considered low FODMAP. Most people with lactose intolerance will be able to tolerate some butter.

If you have to eat strictly lactose-free, you can replace the butter used in this recipe with lactose-free margarine to make the recipe lactose-free.

Gluten-free New York Cheesecake (low FODMAP)

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• Author: Karlijn
• Total Time: 1 hour 45 min + 6 hours waiting
• Servings: 10 1x
• Diet: Gluten Free

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Description

Low FODMAP and gluten-free New York Cheesecake! A delicious baked cheesecake with strawberry topping. Low lactose with lactose-free option.

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Ingredients

Scale 1x2x3x

• A 7-inch baking tin

For the crust

• 175 g (1 3/4 cup) low FODMAP cookies, in crumbs (I used gluten-free digestives from Schär)
• 20 g (3 tbsp) icing sugar
• 90 g (6 tbsp) butter, melted (measured before melting)

For the filling

• 450 g (15.9 oz / 2 cups) lactose-free cream cheese
• 300 g (12 oz / 1.5 cups) lactose-free crème fraîche
• 130 g (1 cup) icing sugar
• A pinch of salt
• 35 g (4 tbsp) gluten-free flour
• The juice of one lemon
• 4 eggs
• ½ teaspoon vanilla extract

For the topping

• 300 g (1o.5 oz) strawberries (fresh or frozen)
• 1 tsp lemon juice
• 1 tbsp icing sugar
• 1 tbsp water

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Instructions

1. Pre-heat the oven to 175 degrees Celsius (350 F). Line the baking tin with baking parchment and grease the sides of the baking tin.
2. Put the cookies in a plastic bag and crush them with a rolling pin into fine crumbs. Or use a foodprocessor. Put the cookie crumbs into a bowl.
3. Melt the butter in the microwave and put this together with the powdered sugar in the bowl with the cookie crumbs.
4. Mix everything together. Press the mixture into the baking tin with the back of a spoon.
5. Bake the crust in the oven for 15 minutes. Take the tin out of the oven and turn the temperature of the oven up to 225 degrees Celsius (440 F).
6. Mix the lactose-free cream cheese and the lactose-free crème fraîche together with the icing sugar. Add the salt, gluten-free flour and lemon juice and mix together. Add the eggs one by one and add the vanilla extract and mix every time you add something.
7. Pour the mixture into the baking tin. Put the cheesecake into the oven for 10 minutes on 225 degrees Celsius. Lower the temperature to 90 degrees (195 F) after 10 minutes (don’t open the door of the oven!) and bake the cheesecake for another 50 minutes. Turn the oven off after the 50 minutes are over. Leave the cheesecake in the oven with the door closed for another 2 hours.
8. Take the cheesecake out of the oven after 2 hours and leave to cool. Put the cheesecake into the fridge and refrigerate it for at least four hours or overnight before serving.
9. Put all the ingredients for the strawberry topping into a saucepan. Heat on low heat until the strawberries start to fall apart and the sauce begins to thicken. 
10. Turn off the heat and leave the sauce to cool down. 
11. Divide the strawberry topping over the cheesecake. 
12. Store the cake in the refrigerator until serving. 

Notes

How to store: Store leftover cheesecake in the fridge in a closed container. You can store it in the fridge for up to four days. 

• Prep Time: 30 min
• Cook Time: 1 hour 15 min
• Category: Desserts
• Method: Baking
• Cuisine: American