Lemon Cheesecake (Gluten Free, Low Fodmap*)

I’ve mentioned before about making the Lemon cheesecake from the Two Irresistible for the Irritable by Sue Shepherd.  And today for you cheesecake lovers out there here it is.  And it tastes amazing!!  2 of my kids arent really into cheesecake but they tried a little and asked for more!  This is gluten free base and while this has lactose it best for those who arent on the elimination phase of the low fodmap diet and know they can tolerate lactose.  Please asses you own intolerance.  Lomon Cheesecake is one of my favourite things,  what dessert isnt really lol  Now I am on a much stricter diet, no lemons or  egg this one is off limits for me for the next few months anyway  😦

Lemon Cheesecake

serves 10-12

Base:

250g packet of sweet gluten free biscuits finely crushed

3 Tbsp butter, melted

 

Filling:

1/2 cup boiling water

3 tsp gelatin

250g cream cheese at room temperature

1/2 cup caster sugar (original recipe calls for 3/4 cup but really that much isnt needed)

2 Tbsp lemon juice

1-2 Tbsp lemon rind, finely grated

300 ml cream

 

Topping:

1.5 tsp gelatine

1/2 cup boiling water

45gm butter

1/4 cup caster sugar (recipe calls for 1/2 cup but again not needed and well, its best to use less sugar anyway!)

1 egg yolk, beaten

1 tsp lemon rind, finely grated

2 Tbsp lemon juice

 

For the base: mix crushed biscuits and melted butter in a bowl and press into a 20cm round spring form pan (I used a slightly larger pie dish). Put in the fridge or freezer to chill while making the filling.

For the filling: Combine boiling water and gelatine in a heat proof bowl and stir until gelatine is dissolved.  Beat cream cheese, dissolved gelatine, sugar, lemon juice and rind in a bowl with electric beaters until smooth and creamy, about 3-4 minutes.  Beat cream with electric beaters until thick. Using a metal spoon fold into cream cheese mixture making sure its thoroughly combined. Pour mixture over base, cover and place in the fridge for about 2 hours or until set.

 

For the topping: Combine boiling water and gelatine and stir until dissolved.  In a saucepan combine the butter, sugar, egg yolk, lemon rind and juice and gelatine and over a low heat stir constantly until sauce thickens, about 15 minutes.  Stay with it though as it will happen.  Remove from heat and allow to cool to room temperature.  Spread over cheesecake (be quick as it goes onto the cold cheesecake it sets and hard to get a nice even coating. Place back in the fridge to chill the topping.

 

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