Rhubarb Cheesecake
recipe

A perfect treat that won't add to your waistline! This refreshing rhubarb cheesecake is easy to make and is great for coffee gatherings.
Preparation Time: 30 minutes + chilling time
Serving Size: 8-10 servings

Ingredients

Crust:
- 4 tbsp oat bran
- 2 tbsp wheat bran
- 1-2 tbsp sweetener
- 1 tbsp Philadelphia cream cheese (3%)
Cheese Filling:
- 2 packs Philadelphia cream cheese (3%)
- Seeds from 1 vanilla bean
- 3 tbsp sweetener
- 200 ml hot skim milk
- 4 gelatin sheets
Topping:
- 3 gelatin sheets
- Approximately 100 g rhubarb
- 2 tbsp sweetener
- 200 ml water

Instructions

1. Make the crust: Mix oat bran, wheat bran, sweetener, and Philadelphia cream cheese until smooth. Spread the mixture evenly in the bottom of an 18 cm springform pan.
2. Prepare the cheese filling: Soak 4 gelatin sheets in cold water. Whip together the Philadelphia cream cheese, hot milk, sweetener, and vanilla bean seeds. Reserve a little milk for melting the gelatin. Squeeze excess water from the gelatin sheets and dissolve them in the reserved milk. Gradually add the gelatin mixture to the cheese mixture and pour it over the crust. Place in the refrigerator to set.
3. Prepare the topping: Soak 3 gelatin sheets in cold water. Chop rhubarb and place in a pot, adding sweetener and water. Cook for 10 minutes. Squeeze excess water from the gelatin sheets and dissolve them in the rhubarb mixture. Pour the topping over the cheesecake filling.
4. Allow the cake to chill in the refrigerator, preferably overnight.
Nutritional Information (per serving):
- Energy: 120 kcal
- Protein: 5 g
- Carbohydrates: 10 g
- Fat: 4 g

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