For the cheesecake bases

150g/5½oz gluten-free ginger biscuits, finely crushed*

30g/1oz unsalted lactose free butter, melted

For the cheesecake filling

500g soft lactose free cheese

2 large free-range eggs

4 tbsp green ginger wine

4 tbsp maple syrup

4 pieces preserved stem ginger, finely chopped

For the blueberry coulis

300g/10½oz fresh blueberries (or frozen, defrosted)

30g/1oz caster sugar

1 tsp vanilla extract or vanilla bean paste

For the decoration

200g blueberries

*Check ingredients for low FODMAP suitability

Serves - 8+


For the cheesecake bases, mix the crushed gluten free biscuits with the melted lactose free butter. Press this firmly into a 20cm/8in round baking tin and pop it into the freezer while you make the filling.

To make the filling, whisk the lactose free cream cheese, eggs, green ginger wine and maple syrup together until smooth and light.

Remove the gluten free biscuit base from the freezer and sprinkle over the chopped stem ginger.

Pour the filling on top and bake for 35-40 minutes until just set. Leave to cool in the tin and then chill until you’re ready to assemble.

Make a blueberry coulis by putting the blueberries, sugar and 5 tablespoons water in a small pan. Bring to the boil, then simmer for 5 minutes.

Stir in the vanilla, blend with a stick blender and strain through a sieve. Leave to cool then chill until needed.

To serve, cut the cheesecake into 9 squares. Lift carefully out of the tin onto a serving plate.

Serve with the blueberry coulis, poured over the cheesecake, topped with extra blueberries.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Blueberry and ginger cheesecake