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Ruby cheesecake
A cooked cheesecake flavoured with fresh rhubarb. Drained canned fruit may be used instead.
What you need
- 225 g digestive biscuits, crushed
- 100 g butter, melted
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
- 4 eggs, separated
- 225 ml soured cream
- 6 tsp flour, sifted
- 1 pinch salt
- grated rind of 1 lemon
- 450 g cream cheese
- 100 g caster sugar
- For the topping
- 450 g rhubarb, washed, trimmed and cut into 5 cm lengths
- finely grated rind and juice of 1 grapefruit
- 300 ml water
- 1 pinch ground cinnamon
- 3 tsp sugar, or to taste
- 1 tsp arrowroot, mixed to a paste with water
Method
Base: Mix crushed biscuits with butter, nutmeg and cinnamon. Spread mixture evenly over base of lightly buttered 20 cm loose-bottomed cake tin. Chill.
Preheat oven to 160°C.
Whisk egg yolks until light and creamy. Stir in soured cream, flour, salt and lemon rind. Mash cream cheese in separate bowl to soften. Gradually beat soured cream mixture into cream cheese until smooth. Add half the sugar.
Whisk egg whites with remaining sugar until it forms stiff peaks. Carefully fold into cream cheese mixture. Spoon over biscuit base.
Bake for 1 hour or until centre has set. Remove from oven and leave to cool completely. Chill.
To make the topping: Place rhubarb in a pan with grapefruit juice and zest. Add water and cinnamon, and sweeten to taste. Bring to boil for 2 min. Remove with a slotted spoon and cool.
To make the glaze: Add arrowroot to the juice, bring to the boil until thickened. Cool.
Remove cheesecake from tin and arrange rhubarb on top. Brush with glaze.
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Preparation 15 minutes Cook 1 hour Waiting » 1 hour Chill 1 hour - 3 hours Total 2 ¼ hours -
Energy 836 kcal/serving Fat 14.9 g/serving Carbohydrates 357.95 g/serving Glycaemic Index 51 Glycaemic Load 31.02 
Serving suggestion
Cook's tip
You can freeze for up to 6 weeks. Thaw 4-6 hrs before using.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3501 | 847 | 10475 | 8350 |
| Energy (kcal) | 836 | 202 | 2500 | 2000 |
| Protein (g) | 16.1 | 3.89 | ||
| Carbohydrate (g) | 60.3 | 14.6 | 345 | 275 |
| Fat (g) | 61.5 | 14.9 | 95 | 70 |
| Fat (saturated) (g) | 35.5 | 8.59 | ||
| Fibre (g) | 3.32 | 0.80 | ||
| Sodium (mg) | 709 | 171 | ||
| Salt (equivalent) (g) | 1.77 | 0.43 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 597 | 144 | 800 |
| Vitamin B-12 (µg) | 0.86 | 0.21 | 1 |
| Vitamin B-6 (mg) | 0.18 | 0.04 | 2 |
| Vitamin C (mg) | 29.6 | 7.17 | 60 |
| Vitamin D (µg) | 39.3 | 9.50 | 266 |
| Vitamin E (mg) | 1.94 | 0.47 | 10 |
| Zinc (mg) | 1.33 | 0.32 | 15 |
| Calcium (mg) | 239 | 57.9 | 800 |
| Folate (mcg) | 50.3 | 12.2 | 200 |
| Iron (mg) | 3.17 | 0.77 | 14 |
| Magnesium (mg) | 37.0 | 8.94 | 300 |
| Niacin (mg) | 0.97 | 0.23 | 18 |
| Pantothenic acid (mg) | 1.09 | 0.26 | 6 |
| Riboflavin (mg) | 0.49 | 0.12 | 1.6 |
| Phosphorous (mg) | 239 | 57.9 | 800 |
| Thiamin (mg) | 0.14 | 0.03 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Corn-free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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