Lactose-Free Berries Cheesecake
Even though I do not have a sweet tooth, there are a few desserts that I cannot say no to.
My top 3 list includes:
- Treme Brulee
They all contain a lot of dairy but luckily, nowadays, lactose-free products are much more common and accessible than a decade ago!
Every Saturday here in Haarlem (where I live in the Netherlands), there is a beautiful farmers' market that we always attend to buy fresh produce. Last week there was a big discount on blueberries and, as long they are IBS friendly, I bought a good amount of those. I soon realized that I might have exaggerated a little, but here came the chance to make my favorite berry cheesecake!
I decided to add some frozen mixed berries to add more color. Luckily, they do not trigger me, but use blueberries if it happens to you. As a base, I used regular gluten-free cocoa biscuits.
Makes: between 8 to 10 slices
Serving size: a slice each
Prep time: 35 minutes
Cooking time: it has to rest in the fridge for at least 4 hours
Ingredients to make the berries cheesecake:
Ingredients for the base:
- 7 oz of gluten-free cocoa biscuits
- 5.5 oz of melted butter
Ingredients for the cheese cream:
- 4.5 oz of icing sugar
- seeds of a vanilla pod
- 1.1 pounds of lactose-free cream cheese
- 0.3 oz of isinglass
- 1.8 oz of hot lactose-free heavy cream (the one to whip)
- 5.2 of cold lactose-free heavy cream (the one to whip)
Ingredients to decorate:
- 7 oz of blueberries
- 1 tablespoon of icing sugar
- juice of half a lemon
- 7 oz of mixed berries
- powdered sugar
Directions for berries cheesecake:
Directions for the base:
- Chop the biscuits thinly with a blender and mix them with the melted butter
- Use a springform pan and cover it with baking paper
- Spread the mixture on the base and press evenly to the bottom
- Let it rest in the fridge for 30 minutes
Directions for the cheese cream:
- Mix the lactose-free cream cheese with a whisk, with 2oz of icing sugar and the seeds of the vanilla pod until the mixture is soft and smooth
- Put the isinglass to soak in plenty of cold water for at least 10 minutes to soften
- Whip the lactose-free cream together with the remaining 2.5 oz of icing sugar and gently add it to the soft cheese cream
- Heat 4 tablespoons of lactose-free cream and melt in it the drained isinglass that has previously softened in the cold water
- Stir until the preparation is completely cold
- Add the isinglass to the soft cheese cream
- Pour everything on the biscuit base, level with a spoon and put the cheesecake in the fridge for at least 4 hours
Directions for the decoration:
- Heat the berries in a saucepan over low heat together with the sugar, add the juice of half a lemon
- Pass them through a sieve to obtain a thick sauce which you will keep in the fridge.
- When the cake is compact, remove it from the mold and place it on a serving plate, garnishing it with the berry sauce, wild berries, and some mint leaves.
- calories: 448
- cholesterol: 88mg
- dietary fiber: 1.4g
- potassium: 106mg
- protein: 4.9g
- saturated fat: 19.9g
- sodium: 311mg
- total carbohydrates: 33.9g
- total fat: 33.4g
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