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A lactose free, gluten free cheesecake with a shortbread base set against a dark backdrop. It sits on a wooden backdrop and is being sprinkled with a dusting of icing sugar

Lactose free vanilla cheesecake with gluten free shortbread base

Low lactose, FODMAP friendly, gum free, nut free
5 from 1 vote
Prep Time 40 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Food Intolerance Friendly
Servings 8 people

Equipment

  • 1 x 24cm spring form pan
  • a Kitchen mixer or hand beaters

Ingredients
  

For the shortbread base:

  • 125 g plant based or regular butter room temperature (see notes)
  • 90 g (2/3 cup) pure icing sugar, sieved
  • 180 g (1 cup + 2 tablespoons) fine white rice flour
  • 1-2 teaspoons milk (I used lactose free full cream) only as necessary

For the lactose free vanilla cheesecake:

  • 1 kg lactose free full fat cream cheese
  • 200 g caster (superfine) sugar
  • 200 g lactose free sour cream room temperature
  • 3 extra large eggs
  • 1 teaspoon Vanilla Bean Paste or extract
  • 2 teaspoons lemon juice (optional)
  • small pinch of fine salt

Instructions
 

To make the shortbread base:

  • Preheat the oven to 170C/338F. Grease and line a 24cm spring form tin with baking paper and a little butter. Lightly grease the sides, too – this can help prevent a cracked cheesecake.
  • Place the room temperature butter and sieved icing sugar in the base of your kitchen mixer. Use the paddle attachment to beat on a medium high speeduntil the mixture is pale in colour and light and fluffy in texture. Scrape down the bowl as often as needed. This can take anywhere from 3-20 minutes, depending on the temperature of your kitchen and butter. Be patient – well creamed butter equals ethereally light shortbread.
  • Once the mixture is well creamed, scrape down the side of the bowl then add the flour and vanilla bean paste. Process on low to incorporate the flour, then turn the mixer to high. If it balls up then there’s no need to add extra milk. If it stays in a crumbly, dry form, add the milk as necessary.
  • Decant the mixture into your lined spring form pan. Use your hands to press the mixture out to cover the base. Ensure you pack it down firmly. Once you have a nice, compact smooth base, pop it in the oven for 20 minutes. It should be lightly golden and baked through. Set aside to cool while you make the cheesecake filling.

To make the lactose free cheesecake mixture:

  • Wash your stand mixer, then place the soft cream cheese and sugar in the bowl. Mix on low for 3-5 minutes, scraping down the sides as necessary. Ensure all the sugar has dissolved into the cream cheese for a lovely cheesecake top (undissolved sugar will leave brown spots). Scrape down the sides of the bowl thoroughly with a silicon spatula.
  • Add the sour cream and allow it to incorporate. Scrape down the bowl again.
  • Add the eggs, one at a time, allowing each egg to incorporate before adding the next. Add the vanilla and lemon juice and mix on a low speed to combine. Scrape the bowl one last time: ideally there will be no chunks of cream cheese left on the bottom of the bowl.
  • Pour the cream cheese mixture on top of the prepared base. Smooth the top out by shaking the cheesecake from side to side. Drop it gently on the bench a few times to remove any air bubbles.
  • Place the cheesecake in the oven and bake for 40-50 minutes. The cheesecake should be lightly golden and jiggle in the pan.
  • Turn the oven off, leave the door ajar and allow it to cool for around 15-20 minutes. Gently and carefully run a knife around the very edge of the cheesecake to prevent cracking as it cools. Leave the oven door ajar and allow to cool completely in the oven (I leave mine overnight if it’s not too hot out).
  • Once cooled, pop in the fridge to firm up for 3-4 hours to make for easy slicing.
  • Leftovers keep well in an airtight container in the fridge.

Notes

  • For a 100% lactose free cheesecake, use plant based butter. If you're OK with small amounts of lactose, use regular butter. Regular butter has an almost negligible lactose content, but it does contain a tiny amount. Personally, I use regular butter because I'm fine with lactose.
  • This cheesecake is best made the night before as it has time to firm up in the fridge. This makes it infinitely easier to slice.
Keyword gluten free, lactose free
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