Banana and White Chocolate Cheesecake (serves 6-8)

Banana and White Chocolate Cheesecake by The Fat Foodie

This Banana and White Chocolate Cheesecake could be described as an amalgamation of a banoffee pie and a soft cheese cheesecake. The base is composed of crushed gluten-free digestive biscuits which are packed down to form a crunchy layer before being topped with sliced bananas and a creamy white chocolate cream cheese mixture.

I really like this Banana and White Chocolate Cheesecake because, unlike a lot of desserts, it’s very light and yet it has no problem satisfying my sweet tooth. I use dairy-free white chocolate in my cheesecake mixture, but you could use dark chocolate if you’d prefer. It’d make a beautiful contrast to the light colour of the sliced fresh bananas.

If you’re looking for a delicious low FODMAP dessert to make then I’d highly recommend this Banana and White Chocolate Cheesecake. I’ve made it countless times and it’s loved by the whole family.

Ingredients for the Base:

160g gluten-free digestives

60g melted butter (or non-dairy)

Ingredients for the Filling:

200g dairy-free white chocolate

160ml tinned coconut milk solids

100g lactose-free soft cheese (or non-dairy)

1 firm yellow banana (with no dark spots on the skin)

Method:

Put the tin of coconut milk in the fridge overnight. (This helps the coconut fat solidify and makes it easier to remove it from the tin the next day.)

Line an 7 inch circular removable base baking tin with greaseproof paper. (If you don’t have a removable base tin then just line a normal one with greaseproof, but make sure the greaseproof goes over the edges, so you can lift it out of the tin.)

Crush the digestives until it resembles sand and then mix in the melted butter. Pour it into the baking tin and press down to form a base. Put it in the fridge to solidify.

Melt the white chocolate in the microwave, stirring extremely frequently to ensure it doesn’t burn. (I stir it every 10-15 seconds because it can burn really fast!)

Place the tinned coconut milk solids (the firm white coconut fat from the tin) and soft cheese in a microwaveable jug and heat it until it is warm. Stir the white chocolate into it.

Line the digestive base with sliced bananas and then pour the white chocolate cheesecake mixture on top and then put it back in the fridge. (I decorated mine with some dried strawberries, but you could use some dark chocolate, if you prefer, or leave it plain.) Serve.

The Fat Foodie cookbooks are now available on Amazon!

On Kindle!

And in paperback!

Digiprove sealCopyright protected by Digiprove © 2019

Coconut and Banana Cake (serves 10-12)

Coconut and Banana Cake by The Fat Foodie

I made this Coconut and Banana Cake last week because I’d noticed that I had a few bananas which were ripe, but were about to turn into high FODMAP over-ripe ones within the next couple of days and I wanted to make use of them while I still could. Bananas are only a low FODMAP fruit while they are under-ripe or ripe, but without any blemishes on their skins. Once they start to have discolouration on their skins they’ve become over-ripe and are therefore high FODMAP.

Continue reading Digiprove sealCopyright protected by Digiprove © 2018

Blood Orange Cake (serves 8-10)

Blood Orange Cake by The Fat Foodie

This blood orange cake was created after a strong wave of nostalgia spurred me on to buy a handful of blood oranges from Lidl the other day. My granddad loved blood oranges and he wasn’t stingy about sharing them with me when I was a kid either. Looking back, I think he got a thrill from showing me the unexpected, particularly when it came to food because he would often bring home a handful of blood oranges from Jackie White’s fruit and vegetable market in the town centre and sit and peel the orange before explaining to me the reasons as to why it was uniquely red.

Continue reading Digiprove sealCopyright protected by Digiprove © 2018

Cranberry Sticky Toffee Pudding with Butterscotch Sauce (serves 6-8)

Cranberry Sticky Toffee Pudding with Butterscotch Sauce by The Fat Foodie

I think I’ve mentioned before that I had a couple of punnets of fresh cranberries left in the freezer which needed to be used up, so the other day when I was trying to fit fresh shopping into the freezer I took a pack of cranberries out to make some room and after a quick brainstorming session I decided to try making a cranberry sticky toffee pudding with them and, by Jove, it worked really well!

Continue reading Digiprove sealCopyright protected by Digiprove © 2018