Banana Sour Cream Cheesecake
Serves: 4 large individual cheesecakes
 
Ingredients
For the base
  • Ginger crunch crumbs
  • 2 tbsp butter
For the cheesecake
  • 1 large banana
  • 1 tbsp lemon juice
  • 500g/17.5 oz cream cheese (not spreadable)
  • 250g/8.75oz sour cream
  • ¼ cup rice syrup or honey
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 1 tbsp gelatin
Method
For the base
  1. Process the ginger crunch to rough crumbs.
  2. Melt the butter and add to crumbs. Mix well.
  3. Press the crumbs into the base of a mould.
  4. Place in the fridge while you make the cheesecake mixture.
For the cheesecake mixture
  1. Place everything in a food processor and process until a smooth cream.
  2. Melt the gelatin in a little hot water and add to the mixture.
  3. Spoon into the moulds and place in the fridge to set.
  4. When set, run a warm knife around the edge of the cheesecakes and slowly pull off the moulds.
  5. Serve with a little whipped cream and fruit.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/banana-sour-cream-cheesecake-gluten-free-and-low-fodmap/