Rhubarb Cheesecake
Delicious rhubarb pieces turn this cheesecake into a refreshing treat!
Prep Time: about 40 min.
Resting Time: 30 min.
Baking Time: 35 - 40 min.
Difficulty: medium
Yield: one springform pan = 12 pieces
Resting Time: 30 min.
Baking Time: 35 - 40 min.
Difficulty: medium
Yield: one springform pan = 12 pieces
Ingredients for the crust:
- ¾ cup + 3 tbsp flour
- ¼ cup cold butter
- ¼ cup Frusano Corn Sugar or Frusano Rice Syrup - The Honey Alternative
- 1 egg
Ingredients for the cheesecake:
- 17oz low fat cottage cheese (lactose free if necessary)
- ¾ cup + 3 tbsp buttermilk (lactose free if necessary)
- ¾ cup + 1 tbsp Frusano Corn Sugaror Frusano Rice Syrup - The Honey Alternative
- ¼ cup + 3 tbsp flour
- 2 eggs
- 3¼ cup rhubarb
Directions:
- For the crust, combine the flour, butter (cut into pieces), Organic Corn Sugar or Frusano Organic Rice Syrup and egg in a large bowl and knead into a smooth dough with your hands. Roll out the dough on a lightly-floured work surface and then transfer it to a greased springform pan. Press the edges up the sides of the pan. Let sit for 30 minutes in a cool area.
- While the crust rests, wash the rhubarb and cut it into small pieces.
- Combine all remaining ingredients, except the rhubarb.
- Spread the filling over the chilled crust and top with the rhubarb pieces.
- Preheat the oven to 350°F and bake on the middle rack for 35-40 minutes. Allow to cool in the pan.
Tip: For an even stronger rhubarb flavor, add Frusano Rhubarb Spreadfrom Frusano. Just warm two tablespoons of the spread and spread it over the cooled cake.
