Low Acid Cheesecake

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Rich, silky, and satisfying, this GERD-safe cheesecake skips the usual triggers like citrus and sour cream. Instead, it uses a creamy blend of safe dairy and a mild, non-acidic crust for a heartburn-safe, low acidity treat. Each slice is soft, dense, and stomach-soothing — perfect for dessert lovers managing reflux.

Ingredients Needed:

For the Crust:

• 1½ cups plain graham cracker crumbs: choose low acid, honey-free variety.
• ¼ cup unsalted butter (melted): adds moisture and richness.
• 2 tablespoons granulated sugar: lightly sweetens the base.

For the Filling:

• 3 (8 oz) blocks cream cheese: full-fat, room temperature, reflux-friendly in moderation.
• 1 cup granulated sugar: sweet but generally safe in low acid diets.
• ¼ teaspoon salt: enhances flavor.
• 1 teaspoon glycerin-based vanilla flavor (optional): gentle flavor without alcohol.
• 1 teaspoon rice vinegar (optional): adds mild tang, far less acidic than lemon juice.
• 3 large eggs: for structure and creaminess.
• ½ cup lactose-free Greek yogurt or ricotta: smooth substitute for sour cream, easier on digestion.

How To Make Low Acid Cheesecake:

Make the Crust:
Preheat oven to 350°F. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Stir until it feels like wet sand. Press into a 9-inch springform pan, covering the bottom and slightly up the sides. Place pan on a baking sheet.

Bake the Crust:
Bake for 10 minutes. Remove and cool while making the filling.

Prepare the Filling:
In a large bowl or mixer, beat the cream cheese until smooth (about 1 minute). Add sugar, salt, vanilla flavor, and optional rice vinegar. Mix until fully blended. Scrape down the bowl.

Add Eggs and Yogurt:
Beat in eggs one at a time, scraping between each. Add yogurt or ricotta and mix just until smooth.

Bake the Cheesecake:
Pour batter into cooled crust. Bake at 350°F for 15 minutes. Lower oven to 300°F and bake 30–35 more minutes, until edges puff slightly and center jiggles gently.

Cool Slowly:
Turn oven off. Leave cheesecake inside with door closed for 1 hour. Then remove, let cool at room temperature for 1 hour more.

Chill Before Serving:
Refrigerate at least 6 hours or overnight before slicing. Cover loosely if storing longer.

Recipe Tips:

• Skip citrus to make this acid reflux dessert trigger-free.
• Use lactose-free yogurt or ricotta for a gentle texture.
• Avoid flavored graham crackers — plain is best.
• Cool the cheesecake slowly to prevent cracks.

How to Store & Reheat:

• Room Temperature: Let sit up to 2 hours for serving.
• Fridge: Store up to 3–4 days, covered loosely.
• Freezer: Wrap slices in plastic and foil. Freeze up to 2 months. Thaw overnight in fridge.

Nutrition Facts (Approximate per slice):

• Calories: 360
• Sodium: 190 mg
• Protein: 6 g
• Fat: 26 g
• Carbs: 25 g
• Fibre: 0 g
• Sugar: 20 g

FAQs:

Is cheesecake OK for acid reflux?
Traditional cheesecake often triggers reflux due to lemon juice and sour cream. This version is GERD-safe and gentle on digestion.

What’s the best cheesecake topping for acid reflux?
Stick with low acid toppings like sliced bananas or cooked apples. Avoid berries or citrus.

Can I use yogurt instead of sour cream in cheesecake?
Yes, lactose-free Greek yogurt or ricotta are low acid alternatives that work well.

Does lemon juice make cheesecake acidic?
Yes, lemon juice is a common acid reflux trigger and should be avoided in low acid recipes.

Can I make this crustless?
Yes! Simply pour the filling into a greased springform pan and bake as directed.

Try More Recipes:

• Low Acid Brownies
• Low Acid Blondies
• Low Acid Porridge