Rhubarb And Ginger Cheesecake (low Carb And Gluten Free)

Total Time: 1 hr 39 mins Preparation Time: 20 mins Cook Time: 1 hr 19 mins

Ingredients

• Servings: 8
• 4 stalks rhubarb
• 8 tablespoons splenda sugar substitute (or alternative sugar replacement)
• 2 tablespoons water
• 1 teaspoon gingerroot, grated
• 1 gelatin sheets
• 5 ounces gluten-free corn flakes
• 2 ounces macadamia nuts
• 2 ounces butter, melted
• 4 tablespoons splenda sugar substitute
• 1 teaspoon ground ginger
• 3 gelatin sheets
• 142 ml half-and-half cream
• 10 ounces part-skim ricotta cheese
• 10 tablespoons splenda sugar substitute
• 3 tablespoons honey
• 1/2 lemon, zest of (finely grated)
• 3 tablespoons lemon juice
• 142 ml double cream

Recipe

• 1 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.
• 2 take off the heat and leave over a bowl of ice to cool down.
• 3 soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. leave to cool.
• 4 meanwhile place the cornflakes and macadamia nuts in a sealed food bag and crush with a rolling pin.
• 5 in a medium saucepan, gently melt the butter add the cornflakes, nuts, ginger and sugar replacement and mix well.
• 6 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.
• 7 chill in the fringe while you make the filling.
• 8 place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.
• 9 pour the half and half into a saucepan and bring just to boiling point then remove from the heat.
• 10 remove the gelatine leaves and squeeze out excess water, then stir each one into the cream, leave to cool for a few minutes.
• 11 beat the cream cheese in a bowl with the splenda, honey, lemon juice and zest until smooth and creamy.
• 12 mix in the cream and gelatine.
• 13 in another bowl lightly whip the double cream so that it falls in soft peaks, and then fold it into the cream cheese mixture.
• 14 pour onto the cornflake base and smooth down gently.
• 15 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.
• 16 to serve, run a knife between the cheesecake and the tin to loosen it.
• 17 remove the tin and base and put it on a serving plate.