Low Fodmap Peanut Butter Swirl Cheescake

Low FODMAP (suitable for people with Irritable Bowel Syndrome)

Serves 12

Ingredients

  • 400g Arnott’s rice cookies
  • 200g butter, melted
  • 1 cup peanuts
  • 750g Liddell’s lactose free cream cheese
  • 2/3 cup caster sugar
  • 1 tsp vanilla bean paste
  • 3 eggs
  • 1/2 cup peanut butter, melted

Method

  1. Grease and line a springform pan with baking paper.
  2. Place biscuits, peanuts and melted butter in a food processor and process until combined.
  3. Transfer biscuit mixture to prepared pan. Spread the mixture around the edges of the pan and press down with a glass until firm.
  4. Cover with cling wrap and refrigerate for 30 minutes.
  5. Preheat oven to 160°C.
  6. In a clean separate bowl, add cream cheese, sugar and vanilla paste. Beat with an electric mixer until smooth.
  7. Add the eggs and beat until well combined.
  8. Pour mixture into biscuit base.
  9. Melt peanut butter and pour on top of cream cheese mixture. Using a skewer to make a swirl effect.
  10. Bake in preheated oven for 1 hour or until just set in the centre.
  11. Turn off oven, leave cheesecake in oven with door ajar for 2 hours.
  12. Leave cheesecake in fridge to cool for 2 hours.
  13. Top with peanuts and serve.

Nutrition Information per serve

  • Energy: 553 Cals
  • Total fat: 40.5g
  • Saturated fat: 21.1g
  • Carbohydrates: 33.4g
  • Total sugars: 23.4g
  • Protein: 8.3g
  • Sodium: 525.7mg