RHUBARB & GINGERNUT CHEESECAKE
What could be more cheerful than this vivid pink no-bake cheesecake? Rhubarb and ginger are merry bedfellows and make a stunning springtime dessert
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment and fill with the rhubarb. Scatter over the sugar and orange zest and pour over the juice. Scrape the seeds from the vanilla pod in there too, throwing the spent pod on top. Cover with foil and roast for 20 mins. Remove from the oven. Purée a third of the rhubarb, reserving the rest for the top.
- Butter a 20cm springform cake tin and line it with baking parchment. To make the base, put the biscuits in a bag and smash them with a rolling pin, or put them in a food processor and grind to crumbs. Tip into a mixing bowl, and stir in a pinch of sea salt. Pour the butter over the crumbs. Mix it together with a fork and tip it into the tin. Tap the side of the tin with your hand to even the crumbs out, and gently compress it with the back of a large spoon until it's packed in and level. You want it fairly well packed so that it holds together. Put in the fridge to chill.
- To make the filling, put the cheese and quark or yogurt into a mixing bowl, or the bowl of a stand mixer, and beat it together. Mix until combined and thickened, then fold through the rhubarb purée.
- Pile the mixture on top of the biscuit base and smooth it down. Cover with cling film and chill overnight until set. Remove the rhubarb from its syrup with a slotted spoon, tip the syrup into a pan and bring to the boil. Reduce for about 3-5 mins until the syrup is more concentrated. Allow to cool.
- Carefully remove the cheesecake from its tin. Pile the rhubarb on top and drizzle over some syrup (you can save the rest for drizzling over porridge), then scatter with the pistachios to serve.
Nutrition Facts : Calories 466 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
RHUBARB AND GINGER CHEESECAKE (LOW CARB AND GLUTEN FREE)
Made for Ready Steady Cook, this gluten free and low carb cheesecake is so versatile; the deliciously tart rhubarb and ginger combination in the compote can be served as topping or create a marbled effect by swirling the compote through the sweet filling. *Prep time includes cooking. Cooking time includes chilling.
Provided by WicklewoodWench
Categories Dessert
Time 1h39m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- For the topping, place the rhubarb, splenda, water and ginger into a saucepan and cook for 20 minutes, until the rhubarb has completely broken down.
- Take off the heat and leave over a bowl of ice to cool down.
- Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. Leave to cool.
- Meanwhile place the cornflakes and macadamia nuts in a sealed food bag and crush with a rolling pin.
- In a medium saucepan, gently melt the butter add the cornflakes, nuts, ginger and sugar replacement and mix well.
- Place the mixture in a 24cm loose bottomed round cake tin which is at least 5cm deep and press down with the back of a metal spoon to make an even layer over the bottom of the tin.
- Chill in the fringe while you make the filling.
- Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.
- Pour the half and half into a saucepan and bring just to boiling point then remove from the heat.
- Remove the gelatine leaves and squeeze out excess water, then stir each one into the cream, leave to cool for a few minutes.
- Beat the cream cheese in a bowl with the splenda, honey, lemon juice and zest until smooth and creamy.
- Mix in the cream and gelatine.
- In another bowl lightly whip the double cream so that it falls in soft peaks, and then fold it into the cream cheese mixture.
- Pour onto the cornflake base and smooth down gently.
- Chill for I hour to set slightly before spooning the cold compote evenly over the cheesecake and place back in the fridge to set for a couple of hours.
- To serve, run a knife between the cheesecake and the tin to loosen it.
- Remove the tin and base and put it on a serving plate.
Nutrition Facts : Calories 308.3, Fat 23.3, SaturatedFat 11.9, Cholesterol 58.3, Sodium 113.9, Carbohydrate 21.9, Fiber 1.3, Sugar 15.5, Protein 6.2
CAPPUCCINO FUDGE CHEESECAKE (GLUTEN-FREE)
Modified this recipe: http://www.recipezaar.com/Cappuccino-Fudge-Cheesecake-111596 to be GF. Came out absolutely delicious. Makes a fairly large Cheesecake that is super rich. Don't be cheap with this recipe, it's going to be costly. Be sure to carefully read through the directions before you start! Cooking time does not include chill time.
Provided by Andrew Mollmann
Categories Cheesecake
Time 4h30m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 22
Steps:
- Crust:.
- Finely grind cookies, chocolate, brown sugar, nutmeg in food processor.
- Add butter and continue to process until crumbs begin to stick together, about 1 minute. Scrape bowl sides occasionally.
- Transfer crumbs to 10 inch diameter springform pan with 3 inch high sides.
- Wrap fingers with plastic and press crumb mixture firmly up sides to within 1/2" of top, then over bottom of pan.
- Ganache:.
- Bring whipping cream to simmer in large saucepan.
- Remove from heat; add chocolate and Kahlua.
- Whisk until chocolate is smooth and no lumps remain.
- Pour 3 cups ganahce over bottom of crust. Reserve enough to pipe decoration on top of cake (about 1 cup, at most).
- Chill until ganache is firm, about 30-45 minutes.
- For Filling:.
- Preheat oven to 350°F.
- Using electric mixer, beat cream cheese and sugar in large bowl until blended.
- Beat in flour.
- Stir rum, espresso powder, ground coffee, vanilla and molasses in small bowl until instant powder is dissolved. Beat into cream cheese mixture.
- Beat in eggs 1 at a time, occasionally scraping sides of bowl.
- Pour filling over cold ganache in crust.
- Place cheesecake on rimmed baking sheet (important, butter drips out).
- Bake until top is brown, puffed, and cracked at edges and center 2 edges moves only slightly when pan is jiggled, about 1 hour 5 minutes. NOTE: cooking time will vary, I had to bake mine for about 1 hour 30 minutes to achieve the desired consistency.
- Transfer cheesecake to rack and allow to cool for 15 minutes. Meanwhile, prepare the topping.
- Topping:.
- Whisk sour cream, sugar and vanilla in medium bowl to blend.
- Pour topping over hot cheesecake, spreading to cover completely and cover cracks.
- Bake for roughly 10 more minutes, until topping is set. Do not allow to brown.
- Transfer cheesecake back to rack and refrigerate for 3 hours, or until cool.
- Run small, sharp knife around edges of cheesecake to loose, release side pan.
- Transfer cheesecake to platter.
- Fill pastry bag with reserved ganache fitting with star top. If ganache is too runny, chill until it is handleable. If ganache is too hard, heat until pipeable.
- Pipe diagonal lines atop cheesecake, about 3/4" apart.
- Repeat in opposite direction, making a grid.
- Pipe rosettes of ganache around top edge of cake.
- Garnish with chocolate covered coffee beans, holding in place with small dollop of ganache.
- Chill until firm, at least 6 hours.
- Enjoy!
More about "rhubarb and ginger cheesecake low carb and gluten free recipes"
KETO RHUBARB CHEESECAKE - FAMILY ON KETO
From familyonketo.com
5/5 (1)Total Time 30 minsEstimated Reading Time 3 minsCalories 246 per serving
- Bake in a preheated oven for 5 - 8 minutes. Don't bake it completely, remove it from the oven when half baked.
LOW-CARB CHEESECAKE (KETO & GLUTEN-FREE) - DIABETES …
From diabetesstrong.com
4.6/5 (52)Total Time 1 hr 35 minsCategory DessertCalories 354 per serving
- In a large mixing bowl, beat together the cream cheese and powdered sweetener. Then, beat in the eggs one at a time until just incorporated. Finally, beat in the remaining ingredients, being careful not to overmix.
RHUBARB SWIRL CHEESECAKE WITH GLUTEN-FREE OPTION
From blessedbeyondcrazy.com
- In a small bowl, combine the graham cracker crumbs and butter. Press into the bottom of a greased 9-inch springform pan. Place on a baking sheet. Bake at 350 degrees F. for 7 - 9 minutes or until lightly browned. Cool on a wire rack.
- In a saucepan, bring rhubarb, 1/3 cup sugar, and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside.
- In a large bowl, beat the cream cheese, sour cream, cornstarch, vanilla, salt, and remaining sugar until smooth. Add eggs; beat just until combined. Fold in melted white chocolate.
- Pour half of the filling into the crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Repeat the process with remaining filling and rhubarb sauce; cut through top layer with a knife to gently swirl rhubarb.
KETO CHEESECAKE RECIPE (LOW CARB SUGAR-FREE CHEESECAKE)
From wholesomeyum.com
Category DessertCalories 325 per serving
VEGAN RHUBARB AND GINGER CHEESECAKES - LAZY CAT …
From lazycatkitchen.com
LOW CARB RHUBARB JAM - STEP AWAY FROM THE CARBS
From stepawayfromthecarbs.com
GLUTEN FREE RHUBARB CRUMBLE RECIPE - LOW CARB YUM
From lowcarbyum.com
NO BAKE RHUBARB CHEESECAKE - SUMMER DESSERT | GREEDY …
From greedygourmet.com
RHUBARB AND GINGER CHEESECAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
RHUBARB AND GINGER CHEESECAKE | RIVER COTTAGE
From rivercottage.net
15 BEST GLUTEN-FREE CHEESECAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
LOW CARB SUGAR FREE CHEESECAKE RECIPE (KETO, GLUTEN …
From sugarfreemom.com
LOW CARB GLUTEN-FREE GINGER SNAPS COOKIES RECIPE
From wholesomeyum.com
RHUBARB AND GINGER CHEESECAKE | DESSERT RECIPES | WOMAN & HOME
From womanandhome.com
CINNAMON RHUBARB MUFFINS - GLUTEN FREE - LOW CARB YUM
From lowcarbyum.com
GINGER LOAF CAKE RECIPE WITH RHUBARB | OLIVEMAGAZINE
From olivemagazine.com
KETO RHUBARB COFFEE CAKE – SUGAR FREE LONDONER
From sugarfreelondoner.com
RHUBARB RECIPES (GLUTEN-FREE & VEGAN OPTIONS) - THE BOJON GOURMET
From bojongourmet.com
LOW SUGAR STRAWBERRY RHUBARB CRISP - EATINGWELL.COM
From eatingwell.com
GLUTEN FREE DAIRY FREE RHUBARB RECIPES • THE FIT COOKIE
From thefitcookie.com
LOW CARB BLACKBERRY CHEESECAKE WITH GINGER CINNAMON ALMOND …
From pinterest.com
RHUBARB AND GINGER CHEESECAKE (LOW CARB AND GLUTEN FREE) …
From pinterest.com
You'll also love