Low histamine burnt basque cheesecake recipe

Yes this recipe is full of dairy and refined sugar! I don’t usually post recipes like this, but even when on a low histamine diet we need a treat sometimes. Originally developed at cafe La Vina in San Sebastian, Spain, I have used homemade low histamine gluten free flour. So this adaptation of the classic is gluten free friendly.

Dairy is usually a nono when working the gut healing required to resolve dietary restriction. It’s inflammatory properties and addictive casomorphin compounds put it on the avoid list. However restricted diets can sometimes be too restricted, too rigorous. And let’s face it, sometimes just no fun!

Surprisingly, on a low oxalate diet, dairy can be good. Why you ask? The calcium in dairy products binds to oxalate in the gut and helps reduce the amount absorbed from food. So this is one unusual case where dairy in the diet can be a good thing in moderation.

It’s possible to have both histamine intolerance and an issue with oxalate excess. In fact many combinations of food intolerance can co-exist as our body struggles to deal with these food molecules that escape our gut and cause havoc. If you think there may be more going on, and what to eat is getting confusing then let’s spend some time together untangling your issues.

This recipe is perfect for the next birthday or to take to parties, and a great dessert if you have people over for a lovely low histamine supper or afternoon tea.

Learn more about which foods are low and high histamine in the Happy Without Histamine – Low Histamine Foods Guide.

Low histamine burnt basque cheesecake

Prep time: 20 mins
Cook time: 50 mins
Total time: 70 mins
Serves: 8
Gluten free
Low histamine
Low oxalate

Ingredients:

600 grams cream cheese (full fat cream cheese)
4 eggs
1 cup caster sugar (superfine sugar)
300 ml double cream (heavy cream)
1 tbsp gluten-free flour

Instructions:

Preheat the oven to 200°C.
Grease and line the base and sides of a 23cm springform cake pan. Grease pan with butter first then line with one sheet of baking paper, then line with the second piece of baking paper draped the opposite way. You want the paper 2 cm above the rim of the pan.
Beat the cream cheese with electric beaters until smooth, this takes about 2 minutes. Then add the eggs, 1 at a time, beating well before adding in the next egg. Next, beat in the sugar 1/4 cup at a time. Then mix in the cream, then add the flour and beat until smooth.
Pour the cheesecake batter into your prepared pan. Tap the pan gently on a flat surface to remove any air bubbles
Bake for 50 minutes or until the top is dark brown, and cake is set with a slight wobble in the centre. A skewer inserted into the centre should come out clean. Remove from the oven and leave to cool completely before removing from the pan.
Serve and enjoy!

This cake is very soft when eaten within a few hours and firms up after being stored in the fridge. Both ways are delicious. Will last in the fridge for up to 5 days.