Rhubarb Crumble cheesecake?? Yes please! With Easter being such a time of temptation I wanted to give you all a simple but yummy recipe to try. So you all know I am on a rhubarb roll at the minute, and why not turn it into a fabulous cheesecake? This recipe is so simple and easy to make and of course if you are not a fan of Rhubarb, raspberry would be a fabulous alternative to swap for.
Makes 4 mini or 1 small cheesecake
2x 250g tubs of quark (fat free soft cheese).
250g of Natural fat free Greek yogurt.
1 sachet of Geletine or vegetarian alternative.
Zest and juice of 1 lemon.
100g of stewed Rhubarb.
4 tbsps of granualated sweetener (I use Stevia)
2 tbsp of lemon curd.
1 egg white whipped to form stiff peaks.
6 digestive biscuits (use gluten free alternative if required) http://aldi.ie have a fabulous gluten free range.
1 tbsp of low fat butter (melted)
Alternatively I have used the rhubarb and custard hifi light bar for slimmingworld lovers and also no butter is required I just melt for a couple of seconds in the microwave and press into the base of the springform tin! 6 bars in total.
Crush the biscuits, add the melted butter and press into the bottom of a spring form tin. Place in the fridge to set.
Add the required water to the powdered geletine and leave aside to cool or if using leaf geletine leave to soak in cold water.
Mix the quark, sweetener, greek yogurt, rhubarb, lemon juice and zest and leave aside.
Whip the egg white and leave to one side.
Add the now cooled Geletine to the quark mix and gently fold the beaten egg white in. If you would like a little colour to the mix if the rhubarb is not particularly pink add a little natural red food colouring.
Add the topping to the base and place in the fridge overnight or for at least 3/4 hours to set completely.
Decorate with some beautiful stewed Rhubarb drizzled on top or some fresh fruit.
I also made these im some small vintage cups which would be so handy to serve individually after Easter Lunch.
Enjoy and Happy Easter🐣