Rhubarb and Ginger Cheesecake (Low Carb and Gluten Free)

READY IN: 1hr 39mins
SERVES: 8-10




  • 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.