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low fodmap new york cheesecake -

Gluten-free New York Cheesecake (low FODMAP and lactose-free)

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5 from 1 review

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


Gluten-free New York Cheesecake: the king of cheesecakes made allergy-friendly! The best cake ever! This New York Cheesecake is also low FODMAP and lactose-free.


  • 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) powdered 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


  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 fridge and refrigerate it for at least four hours or overnight before serving.
  • Prep Time: 30 mins
  • Cook Time: 1 hour 15 min
  • Category: Desserts
  • Method: Baking
  • Cuisine: American