Crisp chocolate cookie-crumb crust topped with a lactose-free cream cheese-based chocolate cheesecake filling makes for one decadent Low FODMAP Chocolate Cheesecake. The small servings are low FODMAP yet rich enough to satisfy.
Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) cheesecake; 24 slices; serving size 1 slice
For the Crust: Position a rack in the center of the oven. Preheat the oven to 375°F (190°C). Assemble a 9-inch (23 cm) springform pan as described above with parchment paper if you want to ultimately separate the finished, chilled cheesecake completely from the pan bottom. Coat the inside of pan with nonstick spray. If you have the silicone wrap, place the metal springform pan inside it now. If you do not, then proceed as follows: double wrap the outside of the pan with 18-inch (46 cm)-wide aluminum foil, bringing the foil up and around the sides of the pan all the way to the top edge. Make sure the bottom edge of the pan is completely sealed off to protect it from the water-bath it will be placed in; set pan aside.
For the Filling: Melt the chocolate in top of double-boiler or in microwave and stir until smooth; set aside to cool slightly. Place one 8-ounce (225 g) container’s worth of the cream cheese in a large mixing bowl and blend, with an electric mixer on low speed, until creamy and smooth, which will happen very quickly. Do not overbeat or let it get too liquidy. Add the sugar, vanilla and salt and blend very briefly on low speed, then beat in the melted chocolate. Pour in the beaten eggs a little bit at a time, mixing just enough to incorporate. Do not whip on high speed; you do not want to incorporate air. The mixture might be very thin at this point; that’s okay. Add the remaining containers’ worth of cream cheese and sour cream and beat just until combined and smooth, maybe 30 seconds to 1 minute. If the mixture is not blending, use a large balloon whisk to whisk by hand to bring the cheesecake batter together. Scrape the filling into the crust and smooth the top with a small offset spatula.
Place the silicone wrapped or foil-wrapped pan in a large roasting pan. Add very hot tap water to the roasting pan to come up the sides of the wrapped pan by about 1-inch (2.5 cm). Bake for 45 minutes, then turn oven down to 350°F (180°C) for 15 minutes for a total of 1 hour. The cake should be set along the edges and slightly jiggly in the center; there might be a few superficial cracks. While the cake is still on its oven rack, dip the tip of a small paring knife in warm water and use it to run around the top edge of the cake (going down about ½ inch/12 mm) to loosen it from the pan; this will prevent the sides from pulling away from the pan as it cools, which can create cracks, then remove the cake from the oven. Remove the springform pan from the roasting pan and carefully remove the silicone wrap or foil. Cool to room temperature, then cover the top of the cake with plastic wrap and refrigerate the cake in the springform pan overnight or up to 48 hours.
Dip a small icing spatula in warm water, shake dry, and run all the way around the outer edge of the cake, going all the way down to the bottom. Release the springform rim, remove it, and place the cake on a display plate. If you have lined your pan with parchment, you can separate your cake from the pan bottom at this time and place the cake directly on the platter of your choice. Your Low FODMAP Chocolate Cheesecake is ready to serve and is best served cold and sliced with a very thin-bladed knife, wiped cream between cuts. Dip the knife in warm water to facilitate the process.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.