Sweet

Dairy Free Strawberry Cheesecake

March 15, 2015
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Over the weekend we had some good friends come to visit and as I usually do, I decided to get cooking! I love the fact that when you are cooking for yourself you know EXACTLY what is going into your meal and don’t end up with any little surprises! One of our visitors was lactose intolerant so coming up with a FODMAP/dairy free dessert was a must. We couldn’t have anyone missing out on dessert, that is the best part of a meal!

On my journey through the low FODMAP diet I’ve been lucky enough to identify that my body is ok with dairy, I just don’t eat huge amounts. And who can live without cheese, certainly not me!! However if your not as lucky, then this recipe is a good alternative. According to the Sue Shepherd guidelines, although tofu contains soy it should be well tolerated by most people. Be sure to know your boundaries though.

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Ingredients

200g pack Arnotts rice cookies or gluten free substitute

4 squares Lindt 85% dark chocolate

80g nutlex melted

600g silken tofu

250g lactose free natural yoghurt

1/4 cup maple syrup or rice malt syrup

2 tsp vanilla essence

1 tbsp lemon juice

5 tsp gelatine dissolved in 3 tbsp warm water

250g punnet strawberries (hulled)

Method

1. Place the rice cookies and chocolate in a food processor and blend to a fine crumb. Add the melted nutlex to the biscuit mixture and pulse again to combine. Line the bottom of a springform pan with greaseproof paper and then press the biscuit mix evenly over the base. Place in the fridge to set.

2. In a cleaned food processor bowl place the silken tofu and blend until very smooth. Add the natural yoghurt, maple syrup and lemon juice and blend further until well combined.

3. With the food processor running, slowly add in the gelatine that has been dissolved in warm water and blend well to ensure it is well combined. Pour half of your mixture into another bowl at this stage.

4. With the mixture remaining in your processor, add the strawberries and blend well again until there are not strawberry chunks remaining. It is important to work quickly at this stage and get your mixture into the fridge as soon as possible.

5. Remove the base from the fridge and pour the vanilla flavoured mixture on top of the base first. Then pour the strawberry flavoured mixture on top, trying to distribute evenly so no vanilla is showing from the top. Using a skewer, carefully swirl the mixture without touching the base. Place back in the fridge and allow to set for at least 6 hours.

6. Carefully release the spring on the pan once set and use a warm knife to cut. Serve with a few extra strawberries and a dairy free ice cream. You can check out my review of Cocofrio Choc Raspberry Ripple Ice Cream.

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2 Comments

  • Reply Lauren April 2, 2015 at 12:33 am

    Could lactose free cream cheese be used instead of tofu in this dish?

    • Reply Melissa April 3, 2015 at 8:54 am

      Hi Lauren. You could substitute lactose free cream cheese however I don’t think you would then need as much gelatine as the mixture would be firmer. I would have prefered to use lactose free cream cheese but I couldn’t find any at the time!

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