Blueberry Cheesecake

Indulge in a delightful twist on classic cheesecake with this luscious Lactose-Free Yogurt Cheesecake topped with a burst of flavor from a homemade blueberry compote. With a wholesome oat crust and creamy filling, this dessert is sure to impress any crowd.

Low FODMAP servings: 8

Ingredients: 

Crust:

• 3 cups oats

• ¼ cup + 2 tablespoons coconut oil

• ½ cup maple syrup

• 2 teaspoons salt

• 2 teaspoons cinnamon

Filling:

• 4 cups lactose-free yogurt

• 1 tablespoon + 1 teaspoon vanilla

• 6 tablespoons maple syrup

• 1 tablespoon cornstarch

• 3 eggs

Topping:

• 2 cups frozen blueberries

• Zest of ½ lemon

• 1 teaspoon vanilla

• 3 tablespoons white sugar

• 1 teaspoon cornstarch

Instructions:

1. Preheat the oven to 325 degrees F.

Crust:

1. In a food processor, combine the ingredients for the crust (oats, coconut oil, maple syrup, salt, and cinnamon). Blend until combined, mixing for about 2 minutes, stopping halfway through to scrape the edges. The mixture will be slightly crumbled.

2. Add the crust dough to the bottom of the pan and evenly press it into the pan. A 9" x 3" cheesecake pan works well.

Filling:

1. In a large mixing bowl, add yogurt, vanilla, maple syrup, and cornstarch. Lightly fold with a spatula until well combined.

2. Add in one egg at a time, lightly mixing with a power mixer. Be careful not to overmix to avoid the cheesecake from drooping when cooled.

3. Pour the cheesecake batter on top of the crust and place it in the preheated oven on a middle rack. Put a pan filled with water on the bottom rack to prevent cracking in the cheesecake.

4. Bake for 60-70 minutes. Avoid opening the oven during cooking. When done, the edges will be slightly browned, and the middle will have a slight jiggle.

5. Take the cooked cheesecake out of the oven and let it rest at room temperature. To prevent the edges from sticking to the pan, take a sharp knife and run it around the edges.

6. When cooled, put it in the fridge and let it cool for 2-3 hours before serving.

Topping:

1. While the cheesecake is cooling, prepare the blueberry topping. In a saucepan, add blueberries, vanilla, lemon zest, and sugar. Allow it to caramelize over medium heat. When the blueberries start to defrost and form a liquid, whisk in the cornstarch. Continue to whisk over medium heat until the mixture is thickened.

2. Let the mixture cool before adding it to the cheesecake.