Rhubarb And Ginger Cheesecake Low Carb And Gluten Free Food

RHUBARB AND GINGER CHEESECAKE (LOW CARB AND GLUTEN FREE)

Steps:

• 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.

RHUBARB CHEESECAKE BARS WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 325 degrees F.
• Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
• Place graham crackers and gingersnaps into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
• Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.
• In a large bowl, beat cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated. Beat in sour cream and vanilla extract until fully combined, about 30 seconds. Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly.
• In a medium saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Simmer, stirring frequently, until the sugar dissolves. Add it rhubarb and ginger to the water and sugar syrup. SImmer, stirring occasionally, until the rhubarb is very soft and falling apart, 7 to 10 minutes. Remove and discard the piece of ginger. Cool for about 10 minutes.
• Using a teaspoon, spoon 1/2 cup of the rhubarb mixture gently onto random places over the surface of the cheesecake. Using a small knife, gently swirl the rhubarb mixture into the cream cheese mixture.
• Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking.
• Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.
• Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.
• Top the bars with the remaining rhubarb sauce immediately before serving.