I think it took me around 15 years to try cheesecake for the first time. The idea of it always put me off – cheese as a dessert? But the first time I tried it, the love affair began. I am definitely more of a frozen cheesecake fan than a baked cheesecake, but give me a plate full of either and I’ll be a happy girl. However, for those of us with lactose intolerance or IBS, eating a slice of cheesecake is usually not such a happy affair. Which is why I’ve made this low FODMAP chocolate chip cheesecake.
Cheesecake has quickly become one of those desserts I use to celebrate important times in my life. A birthday, an anniversary, a family get-together, you name it, cheesecake is always appropriate. When I went to the US this year one of the places I absolutely had to visit was Junior’s Cheesecake in New York, because does international travel requires a cheesecakey celebration? Absolutely.
The amount of lactose free products now readily available at supermarkets fills me with joy. It means that sourcing the ingredients to make this chocolate chip cheesecake is that much easier, and it tastes like the real thing. While this recipe is not one of my most healthy, life is all about balance and moderation. A slice of cheesecake is always for the soul.
If you’re not into the chocolate chip idea, you can simply melt the chocolate in the microwave and mix it through the cream cheese and whipped cream mixture until it is completely incorporated. You’ll end up with a traditional chocolate cheesecake, and I certainly would not be complaining.
This would be the perfect dessert for a New Years celebration – ring in 2019 with chocolate chip cheesecake and it’s bound to be a bloody good year.
Chocolate Chip Cheesecake
A low FODMAP chocolate chip cheesecake perfect for any special occasion or family get-together.
- 150 grams gluten free biscuits (e.g. rice cookies)
- 65 grams lactose free butter or nuttelex
- 250 grams lactose free cream cheese
- 1/4 cup caster sugar
- 1 cup lactose free cream
- 1 leaf gelatin optional
- 200 grams dark chocolate
Process the biscuits in a blender until they form crumbs. Combine with melted butter and press into the greased base of a springform tin. Place in the fridge.
In a blender, whip cream cheese with the caster sugar until smooth. Set this aside.
Lightly whip the cream. Fold this through the cream cheese mixture until well incorporated.
Following the instructions on the gelatin packet, dissolve one leaf and fold it into the cheesecake mixture.
Melt the chocolate in the microwave.
Spread half the cheesecake mixture on top of the base. Dollop half the chocolate over the mixture and swirl it through using a knife. Repeat this process with the remaining cheesecake mixture and chocolate.
Refrigerate the cheesecake for around an hour until set, and keep in the fridge before serving.