Rhubarb and Pistachio Cheesecake
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
A delicious rhubarb and pistachio cheesecake that has been made with half of the calories of a normal cheesecake with the same flavour.
Ingredients
- 500g or 2 cups Rhubarb compote (see recipe below)
- 150g (5.3oz or 1½ cups-free) gluten-free/ oat biscuits
- 240g (8.8 oz or 1 cup) Greek yoghurt
- 4 large eggs, whisked
- 30g (1oz) crumbled pistachio nuts
- 60g (2.1 oz or ½ cup) cornstarch powder
- 2 tsp vanilla essence
- 800g (1.76 lb or 3⅓ cups) cottage cheese (4% fat)
- 50g (4 tbsp) Canderel Green (erythritol & stevia)
- 50g (1.76 oz or 3½ tbsp) unsalted butter
- 2 tsp lemon zest (from one lemon)
- 1 tsp olive oil for oiling the springform.
- 1 cup boiling water
Instructions
- Click here for the Rhubarb compote recipe.
- Preheat the oven to 180C/350F (normal setting).
- For the crust: blend the biscuits into a crumbed mixture, melt the butter, add 1 tbsp Canderel green and 1 tsp vanilla essence to the butter, combine with the biscuit crumbs, then spread out evenly onto an oiled 26cm (10inch) springform cake tin.
- For the cheesecake, blend the yoghurt, cottage cheese, lemon zest, 1 tsp vanilla essence, cornstarch, 250g (1 cup) rhubarb mixture and 3 tbsp Canderel Green, and carefully pour over the biscuit crust.
- In an oven baking-tray, carefully pour half the water mixture out, and then transfer the springform to an oven-rack over the baking tray, this prevents the cheesecake from cracking. You can top up the water as needed if it has evaporated.
- Bake for 1 hour.
- Remove the cheesecake, cool, transfer to the fridge for 15 minutes to set, then top with the rest of the rhubarb compote and pistachios, slice and and serve.
Notes
This is a delicious gluten-free rhubarb cheesecake recipe that has been made healthily with less sugar and fat, to give you a guilt-free dessert for those days when you are craving something sweet or for a Sunday cheat meal. Rhubarb is full of calcium, fibre and antioxidants which help protect against cancer and fight inflammation.
Nutrition Information:
Yield: 12 Serving Size: 174gAmount Per Serving: Calories: 305kcalTotal Fat: 12.9gNet Carbohydrates: 32.6gProtein: 13.2g
