Periodically, I make cheesecakes for the family. The last time I planned to make cheesecake, my daughter asked me, “Mommy, are you going to make cheesecake that makes you sick? Because last time you said it was worth it, but then afterwards you changed your kind.” And she was right. The previous time, I had made cheesecake using quark cheese, the soft cheese that is the standard ingredient in our local cheesecakes. And it does taste good. But my stomach hurt so much afterward. Lactose intolerance. Yay.
This time, I decided not to make myself suffer. Instead, I chose lower-lactose ingredients that wouldn’t bother my stomach. And I can gladly say that even though I had a huge amount of this cheesecake (this was before I started my attempt at weight loss), my stomach didn’t bother me in the slightest. First time ever after having cheesecake.
I used yogurt as the base for this cheesecake, and you can taste that. It has a tang. I added a bit of baking soda to neutralize some of the acidity. Feel free to play around with the amount and increase it if you want to reduce the tang further. But I didn’t mind it like this. As long as you’re okay with a yogurt cheesecake having a slightly yogurty taste, it’ll be great.
This recipe is also gluten free (obviously, or I couldn’t eat it), as well as egg free. The small amount of rice flour and instant pudding mix is enough to let it set. It’s not stiff, but it’s firm enough to slice and hold its shape.
Though I’m sure there are tips and tricks to prevent the top from cracking, I honestly can’t be bothered.
I definitely recommend this cheesecake.
Ingredients
- 200 gram package gluten free petit beurre/tea biscuits/graham crackers, or enough to make approximately 2 cups crumbs
- 75 grams or 2/3 of a stick of butter or dairy free alternative
- 1 1/2 liters pr approximately 6 1/4 cups yogurt (no need for thickened/Greek yogurt)
- 200 grams container or approximately 3/4 cup sour cream
- 1 cup sugar
- 2 (80 gram) packages or 1 1/4 cups instant vanilla pudding powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup rice flour
Instructions:
- Preheat your oven to 180°C (356°F).
- Crush 200 grams of gluten-free biscuits into crumbs (some slightly larger pieces are also ok).
- Melt 75 grams of butter (or a dairy-free alternative).
- Mix the biscuit crumbs with the melted butter until fully combined and press into the bottom of a 9×13 baking pan to form a crust.
- In a large mixing bowl, mix your yogurt, sour cream, and sugar and mix well.
- Add your instant vanilla pudding mix, vanilla extract, salt, baking soda, and rice flour. Mix until fully combined with no clumps.
- Pour the filling over the crust and spread it out evenly.
- Bake the cheesecake at 360 degrees for approximately 60 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and allow to cool completely.
- Serve either room temperature or chilled.
- Enjoy!
- Try not to finish it all in one go!
Anyone else get stomach issues from regular cheesecake but is able to handle yogurt? Does this look like a recipe you’d try?
