rhubarb and ginger baked cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Tesco tinned rhubarb in light syrup, drained 325gFox's ginger crinkle crunch, 175gwaitrose unsalted butter, 50gMeadow Churn Quark, 250gcanderel yellow sweetener for baking, 7gzest of one large lemon3 large eggs, separatedWeight Watchers Creme Fraiche, 200g pota little icing sugar for dusting
1) Grease a 7 inch, deep, round spring form tin and line base with baking paper. Preheat oven to 180C/350F/gas mark 4
2) Melt the butter over a low heat, remove from heat, crush the ginger biscuits in a bag with a rolling pin to make coarse breadcrumbs, and then stir them into the melted butter.
3) Put the biscuit mixture into the cake tin, pressing down firmly to form a flat base, and packing tightly. Chill in the fridge while you make the filling.
4) Empty the drained contents of the tinned rhubarb into a sieve and place over a bowl so excess fluid can drip through. Set to one side.
5) Beat the egg whites until stiff with an electric mixer. Set aside.
6) In another bowl, beat the quark with a whisk or a wooden spoon until soft, then add the canderel and lemon zest. Mix thoroughly. Add the egg yolks and creme fraiche and beat thoroughly until smooth.
7) Fold the egg whites into the mixture with a metal spoon.
8) Arrange the rhubarb pieces onto the biscuit base of the cheesecake in a single layer. Then pour over the filling. The tin will be almost full. Put the tin onto a baking sheet (as the rhubarb juices may drip) and put into the oven to bake for 15 minutes or until risen.
9) Reduce the oven temperature to 160C/325F/gas mark 3 and continue to bake for a further 30-40 minutes, until firm to the touch but still a little wobbly.
10) Remove from the oven and run a knife around the edge of the tin to loosen the cheesecake. Leave to cool in the tin, then cover and chill overnight.
11) When ready to serve, carefully remove from tin, and dust with a little icing sugar.
Serving Size: 8 portions
Number of Servings: 8
Recipe submitted by SparkPeople user EMMALB781.
2) Melt the butter over a low heat, remove from heat, crush the ginger biscuits in a bag with a rolling pin to make coarse breadcrumbs, and then stir them into the melted butter.
3) Put the biscuit mixture into the cake tin, pressing down firmly to form a flat base, and packing tightly. Chill in the fridge while you make the filling.
4) Empty the drained contents of the tinned rhubarb into a sieve and place over a bowl so excess fluid can drip through. Set to one side.
5) Beat the egg whites until stiff with an electric mixer. Set aside.
6) In another bowl, beat the quark with a whisk or a wooden spoon until soft, then add the canderel and lemon zest. Mix thoroughly. Add the egg yolks and creme fraiche and beat thoroughly until smooth.
7) Fold the egg whites into the mixture with a metal spoon.
8) Arrange the rhubarb pieces onto the biscuit base of the cheesecake in a single layer. Then pour over the filling. The tin will be almost full. Put the tin onto a baking sheet (as the rhubarb juices may drip) and put into the oven to bake for 15 minutes or until risen.
9) Reduce the oven temperature to 160C/325F/gas mark 3 and continue to bake for a further 30-40 minutes, until firm to the touch but still a little wobbly.
10) Remove from the oven and run a knife around the edge of the tin to loosen the cheesecake. Leave to cool in the tin, then cover and chill overnight.
11) When ready to serve, carefully remove from tin, and dust with a little icing sugar.
Serving Size: 8 portions
Number of Servings: 8
Recipe submitted by SparkPeople user EMMALB781.
Nutritional Info Amount Per Serving
- Calories: 229.1
- Total Fat: 10.6 g
- Cholesterol: 69.4 mg
- Sodium: 38.8 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.0 g
- Protein: 6.6 g
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