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Low Fodmap Vanilla and Miso Caramel Cheesecake Slice
Low Fodmap Vanilla and Miso Caramel Cheesecake Slice – a silky vanilla flavoured baked cheesecake served with a smooth salted caramel sauce with a Japanese twist.
Prep Time 35 minutes
Cook Time 25 minutes
Chilling Time 8 hours
Total Time 9 hours
Servings 12 pieces
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!