Low FODMAP Salted Caramel Chocolate Cheesecake
Tony Chocolonely. This is an amazing Dutch chocolate brand, according to me the best chocolate ever! (It is also available in the USA now!) With as big favourite: the caramel sea salt bar. Milk chocolate with pieces of caramel and sea salt in it. So good! When I saw a recipe for a Salted Caramel Chocolate Cheesecake at Food my favorite dish with that Tony’s bar in it I knew that I had to make it. Combining cheesecake with the best chocolate ever, that could only be a success!
And it was, the cheesecake is delicious! Soft and smooth with pieces of sea salt and caramel in it. You HAVE to try this low FODMAP salted caramel chocolate cheesecake!
Notes for Fodmappers
A portion of 15 g milk chocolate is low FODMAP. Pay attention when using chocolate with extra additives, such as caramel, that the extra ingredients are also low FODMAP. The milk caramel sea salt chocolate by Tony’s Chocolonely does not contain any other FODMAPs and is therefore also low FODMAP up to 15 g per portion. If you cut the cheesecake into 16 pieces a portion of 1 piece is low FODMAP. Also, because the amounts of sugar and fat in cheesecake it is important to limit your portion size to 1 piece at a time.
Will you let me know if you have made my low FODMAP salted caramel chocolate cheesecake? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
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Low FODMAP Salted Caramel Chocolate Cheesecake
- Total Time: 4 hours 30 min
- Servings: 16 1x
Description
Salted caramel chocolate, the best chocolate ever. If you use it in a cheesecake you get a low FODMAP salted caramel chocolate cheesecake. The best cheesecake ever.
Ingredients
- 200 g (7 oz) salted-caramel chocolate + some extra to decorate
- 400 g (14 oz) cream cheese (I used the lactose-free cream cheese from MinusL)
- 200 ml (6.7 oz) whipped cream (I used the lactose-free whipped cream from MinusL)
- 80 g (1/3 cup) butter
- 200 g (7 oz) biscuits (I used the gluten- and lactose-free ‘speculaasjes’ from Schär)
- 200 g (1 cup) sugar
- Baking parchment
- A 24 (9.4 inch) cm cake tin
- Sea Salt
Instructions
- Line the cake tin with baking parchment.
- Put the biscuits into a plastic bag and crush them with a rolling pin.
- Melt the butter in a pan on low fire or in the microwave. Mix the melted butter together with the biscuit crumbs in a bowl. Put the mixture into the cake tin and press it down with a spoon.
- Beat the whipped cream together with the sugar. Stir in the cream cheese until it is loosened a bit.
- Melt the chocolate au bain marie and then add the chocolate and cream cheese to the whipped cream.
- Mix it together loosely without pushing out the air of the mixture.
- Pour the mixture into the baking tin and level it with a spoon.
- Then the hardest moment: put the cake into the fridge and leave it there for at least four hours (preferably an entire night).
- Carefully take the cake out of the baking tin and sprinkle it with some grated chocolate and sea salt.
Notes
A portion of 15 gr milk chocolate is low FODMAP. Pay attention when using chocolate with extra additives, such as caramel, that the extra ingredients are also low FODMAP. The milk caramel sea salt chocolate by Tony’s Chocolonely does not contain any other FODMAPs and is therefore also low FODMAP up to 15 gr per portion. If you cut the cheesecake into 16 pieces a portion of 1 piece is low FODMAP. Also, because the amounts of sugar and fat in cheesecake it is important to limit your portion size to 1 piece at a time.
- Prep Time: 4 hours 30 min
- Category: Dessert
- Method: Fridge
- Cuisine: American
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