For the cheesecake bases

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

30g/1oz unsalted lactose free butter, melted

For the cheesecake filling

400g/14oz lactose free cream cheese

100g/3½oz lactose free double cream

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

Serves - 6


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

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

Remove the 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. Serve with the blueberry coulis.

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