Low FODMAP Cheesecake

Step 1

Preheat the oven to 180ºC (355ºF) fan bake. Grease a shallow 26cm (10 inch) circular dish (about 3.5cm/1.5cm deep) with a little bit of butter/dairy free spread.

Step 2

Soften the butter/dairy free spread (you don’t need to melt it). Place the chia seeds into a cup and pour over the boiling water, stir and allow to sit for 1 to 2 minutes until they have turned into gel. Roughly break the biscuits. Place the biscuits into the food processor and pulse until they form a fine crumb (kinda like breadcrumbs). Then add the softened butter, sugar, cinnamon, and chia seed mix into a food processor. Pulse until the mixture starts to clump together.

Step 3

Transfer the biscuit base into the greased dish and pat into an even flat layer. Take a flat bottomed glass and gently press the mixture until it is tightly packed. Place in the middle of the oven and bake for 10 minutes, until the edges of the base are golden.

Step 4

Remove from the oven and allow to cool for 1 - 2 hours before filling. While the base cools, remove the cream cheese from the fridge and allow to warm to room temperature.

Step 5

Once the base is cool, place the room temperature cream cheese, cream and vanilla into the food processor (make sure it’s clean as you don’t want any biscuit base in the filling). Sift in the icing sugar/powdered sugar. Process the filling until silky and smooth.

Step 6

Scoop the filling into the cheesecake base. Cover and pop into the fridge for 6 hours to set.

Step 7

When you are ready to serve, cut the passionfruit in half and scoop out the seeds. Scatter the seeds over the cheesecake. Alternatively, you can top the cheesecake with your favourite low FODMAP fruit - sliced strawberries, kiwifruit, or small serves of blueberries all work well.

Step 8

Slice into 8-12 serves. Enjoy! Just remember this cheesecake is high fat which can trigger symptoms for some people - we suggest leaving at least 4 hours between each serving.

Step 9

This low FODMAP cheesecake will keep in the fridge for 3 to 4 days - just note that the longer it is in the fridge the less crispy the base will be. If possible serve on the first day and then enjoy the leftovers.