It’s dessert time today! Yay! I really love this Low Fodmap Vanilla and Miso Caramel Cheesecake Slice so I am very excited about sharing this recipe with you!
I have always liked cheesecakes and it is also one of the easiest desserts to adapt to the low fodmap diet. You just need to use suitable cookies for the base and lactose-free dairy and then you are all set!
This is a very simple vanilla flavoured cheesecake. What makes it special is the final drizzle of Miso Caramel Sauce that goes really really well with it. It turns it into something special, very elegant, and sophisticated. See that you did the right thing when you made the sauce??
The cheesecake itself is silky and delicate and the caramel sauce is smooth, sweet, and slightly salty at the same time. When you eat them together your tastebuds just start to sing. It is addictive, you have been warned!
I have slightly overcooked mine, so don’t get distracted like I did and keep an eye on it!
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
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Low Fodmap Vanilla and Miso Caramel Cheesecake Slice
Ingredients
- 200 gms – 7 oz. low fodmap cookie crumbs I used rice cookies
- 40 gms – 3 tbsp butter or vegetable spread melted
- 250 gms – 9 oz. lactose-free cream cheese softened
- 150 gms – 5 oz. lactose-free yogurt
- 75 gms – 1/3 cup caster sugar
- 2 tsp vanilla extract
- 2 egg whites
- 10 gms – 1 1/3 tbsp corn starch
- Miso Caramel Sauce to serve
- Whipped Cream to serve, optional
Instructions
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Mix the cookie crumbs with the melted butter. Press this mixture into the base of a greased and lined 20 cm – 8-inch square tin.
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Bake in a pre-heated oven at 180°C – 355°F for 10 minutes. Let it cool down completely while you prepare the filling.
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Beat the cream cheese and yogurt using an electric mixer until smooth.
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Add the caster sugar and keep beating.
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Add the vanilla and keep beating
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Add the egg whites and cornstarch and keep beating until fluffy.
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Pour the vanilla cheesecake mixture onto the prepared base.
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Bake in a pre-heated oven at 180°C – 355°F for 25-30 minutes or until just a little wobbly in the centre. Let it cool in the oven for 30 minutes with the door ajar, then chill it in the fridge overnight.
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The next day, cut it into 12 pieces, decorate with whipped cream, and drizzle with miso caramel sauce.
Recipe Notes
To make this recipe low fodmap, I just used suitable cookies and lactose-free cream cheese and yogurt. Make sure to also use lactose-free products when you make you Miso Caramel Sauce. If you don’t need to follow the low fodmap diet, you can use “normal” products and your favourite cookies for cheesecake.
I also overcooked my cheesecake a bit, so keep an eye on yours!
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