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For the base

150g lactose free butter

10 gluten/dairy free digestive biscuit

6 gluten/dairy ginger nut biscuits

For the filling

2 x 300g tubs lactose free soft cheese

3 large egg, beaten

142ml pot lactose free double cream

140g caster sugar

zest 3 limes

For the topping

6 ripe passion fruit, halved

3 tbsp icing sugar


Heat oven to 160C/fan 140C/gas 2. Put the gluten/dairy free biscuits into a plastic bag, seal tightly and bash with a rolling pin until you have fine crumbs.

Tip into a bowl and mix in the melted lactose free butter.

Spoon the crumbs into the base of a 23cm springform tin and press down with the back of a spoon. Bake for 10-15 mins until lightly browned, then cool.

Put all of the filling ingredients in a large bowl and beat until smooth. Pour onto the cooled biscuit base and return to the oven for 50 mins to 1 hr until the filling is just set and starting to brown.

Leave the cheesecake to cool in the oven with the door slightly open, then chill in the fridge. If the top has cracked it doesn’t matter.

Can be made up to 2 days ahead. Carefully remove from tin and transfer onto a serving plate.

Mix the passion fruit pulp and icing sugar until it has dissolved. Spread over the top of the cheesecake, then serve.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Passion fruit cheesecake
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