specialist in digestive health since 2008

specialist in digestive health since 2008

We have been developing and producing nutritional supplements since 2008. Our products are specially developed with great care and attention by our in-house dieticians. For the composition of our products we use only necessary ingredients, so our products are pure, free of gluten and soy and of high quality. This ensures that our supplements can be used safely and without adverse side effects. Our products are low FODMAP Certified™ by Monash University.

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free dietary advice

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more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission is to help everyone enjoy their food. We are proud to support over 100,000 customers already.

lactose and fructose-free cheesecake

solution for food intolerance

Recipe for a delicious lactose and fructose-free Cheesecake! Read the recipe below:

Preparation time: 20 minutes + 45 minutes oven time + 2 hours cooling time

For the cake base you will need:

  • 250 grams of lactose and fructose-free biscuits
  • 1/2 teaspoon of cinnamon powder
  • 60 grams of lactose-free butter, melted

For the filling you will need:

  • 500 grams of lactose-free cream cheese (or made lactose-free yourself with our lactase drops) at room temperature
  • 125 grams of lactose-free sour cream
  • 30 grams of flour, sifted
  • 1 gram salt
  • 270 grams of sugar (from dried glucose syrup)
  • 1 tablespoon vanilla extract
  • 3 eggs, at room temperature

Extra requirements: a mixer or food processor (with whisk), a springform pan of 20-22 cm diameter.

How do you make this Cheesecake?

  1. Preheat the oven to 160 degrees Celsius.
  2. Grease the springform pan and line the base with baking paper.
  3. For the base, pulse the biscuits in the food processor, add the cinnamon and butter and pulse again briefly.
  4. Put the biscuit mixture in the springform pan and press it down well with a spoon. Put this in the fridge.
  5. For the filling, beat the cream cheese with a mixer or in the food processor with a whisk until soft and fluffy.
  6. Add the flour and salt and beat briefly. Briefly beat in the sugar, sour cream and vanilla extract.
  7. Briefly beat in the eggs, one at a time. Spoon the cream filling onto the biscuit base and glaze.
  8. Bake the cheesecake for 45-60 minutes in the preheated oven. The cheesecake is done when it is stiff but still slightly wobbly in the middle.
  9. Leave the cheesecake to cool in the oven with the door open. After this, put it in the fridge. After this, you can take it out of the mould.

And your cheesecake is ready! Enjoy!

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