Lemon Cheesecakes with Almond Cookie Crust

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Lemon Cheesecakes with Almond Cookie Crust
1 cup lactose-free yogurt
4-oz low-FODMAP cookies
1/2 cup toasted whole or sliced almonds
3 tbs butter
2 cups lactose-free cottage cheese
2 tbscorn starch
2/3 cup sugar
2 eggs
2 tsp fresh lemon zest
2 tbs fresh lemon juice
1 tsp vanilla extract
About three hours before planning to make the muffins, place yogurt in a sieve lined with a triple layer of cheesecloth, a coffee filter, or paper towels, and allow whey to drain off until 1/2 cup of thickened yogurt remains.

If there’s too little yogurt, stir some of the whey back in as needed to make 1/2 cup.
Preheat oven to 325°. Line a 12-cup muffin tin with paper muffin baking liners.
In a blender or food processor, pulse cookies and almonds until crumbs similar to a graham cracker crumb texture form, about 10 pulses. Melt butter on high power in a small microwave-safe bowl, about 30 sec.

Pour the crumbs into the melted butter and mix. Place 2 tbs of crumbs in each muffin cup. Press the crumbs down with fingers on the bottom of the cups and 1/4 inch up the sides of liners.
Wash the blender to remove crumbs and dry it out.

To the blender, add the cottage cheese, yogurt, and cornstarch and process until smooth, about 1 min. Scrape down the sides and add sugar, eggs, lemon zest, lemon juice and vanilla to the blender. Process until smooth, 30 to 60 sec.

Scrape down sides and quickly pulse one more time, 5 to 10 sec.
Pour batter into muffin cups to just below the top edge of liner. If there’s leftover batter, pour it into a buttered ramekin to make a crust-less cheesecake. Bake until set but not browned, 23 to 26 min.

When they are cool enough to handle, remove the cheesecakes from the muffin tins and chill in the refrigerator until firm, 1 to 2 hours. Top with low-FODMAP fruit or jam. Makes 12

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