Lactose Free Cheesecake
Lactose free cheesecake - With the crispy oatmeal cookie base, this cheesecake is addictive! Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
This cheesecake is lactose-free, and contains coconut blossoum sugar, which has more nutrients than regular sugar.
Despite lactose intolerance, people usually tolerate small amounts of milk sugar.
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 136 mg | (3 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 80 mg |
Ingredients
- Ingredients
- 6 ½ ozs Multi-grain cracker (or oatmeal cookies)
- 8 Tbsps Coconut oil
- 3 Tbsps robust Oats
- 26 ozs lactose-free, thick Yogurt
- 1 lemon
- 1 Vanilla bean
- 7 ozs lactose-free cream cheese
- 3 ozs coconut sugar
- 4 eggs
- 3 Tbsps cornstarch
Kitchen utensils
Preparation steps
Put the crackers in a clean tea towel and crush them into crumbs with a rolling pin. Melt the coconut oil in a small pot at low heat and mix it with crumbs and oat flakes.
Line the springform pan with baking parchment, fill in the cookie mixture and press down well.
Rnse the lemon with hot water, dab dry, and finely grate the peel. Halve the lemon and squeeze the juice. Slit the vanilla pod lengthwise and scrape out the pulp.
For the topping, stir the yogurt, lemon zest and juice, vanilla pulp, cream cheese and coconut blossom sugar until smooth. Stir in the eggs one by one. Briefly fold in the starch.
Place the topping on the cracker base. Bake in the preheated oven at 350°F for 50-60 minutes. Remove from oven and let cool down. Remove sides of pan. Serve cut into pieces.
