This is a recipe from Iris Valenciano, the owner of the website comiendobien.es, a Spanish website where you can find all kinds of recipes for different food intolerances, especially fructose intolerance/malabsorption.
This is the best cheesecake you have ever tasted, totally low FODMAP and probably one of the easiest cheesecakes to make.
- 50 g salted sheep’s cheese
- 300 g (lactose-free) cream cheese
- 250 g mascarpone
- 10 drops of lactase drops
- Sweetener to taste (equivalent to 160 g sugar)
- Three eggs size L
- One tablespoon rice flour
- Place the mascarpone in a bowl, add 10 drops of lactase drops, mix well and refrigerate for 24 hours.
- You can do the same with the cream cheese (add 12 drops of lactase), or use a lactose-free alternative.
- The next day you can start preparing the recipe. Add the cream cheese to the mascarpone. Grate the sheep’s cheese and add the sweetener, mix well with an electric mixer.
- Add the eggs to the mixture one at a time, do not add the next egg until the previous egg is completely mixed with the rest of the batter.
- Bake the cake in a preheated oven at 200° for 20 minutes, then increase the temperature to 210° for 10 minutes. Be careful not to burn your cake, as every oven works differently.
- Let the cake cool to room temperature and leave it in the refrigerator for at least 3 hours before serving.
- You can serve the cheesecake as is or serve it with low FODMAP fruit.
Smoked cheeses are lactose-free, but cream cheese or mascarpone do contain lactose unless you have purchased a lactose-free version. There are several lactose-free versions available for cream cheese, while lactose-free mascarpone is harder to find. Therefore, lactase drops are great to use with this recipe.
This recipe is:
- Low in FODMAPs
- Low in fructose and low in sorbitol
- Gluten free