Early-summer rhubarb and strawberry cheesecake

This early-summer cheesecake pairs the sweet strawberries and tart rhubarb with a nutty, cookie like crust; and best of all, its sugar- and gluten free. Early-summer rhubarb and strawberry cheesecake

Crust:

2 dl almonds and hazelnuts
2 eggs
1 teaspoon baking powder
1 tablespoon tagatose
½ teaspoon cinnamon

In a food processor grind the nuts until they are broken into a fine powder. Add the eggs, baking powder, cinnamon and tagatose and process until it is all well incorporated. You may have to scrape down the sides of the bowl a few times.

Smear the crust batter evenly into the bottom of a small spring form pan (I used 20 cm). The crust should be about 1 cm thick. Bake it for 15 minutes at 150 degrees Celsius. Take it out and let it chill.

Rhubarb- strawberry:

300 g rhubarb
8 strawberries
3 tablespoons tagatose
3 dl water
6 sheets gelatin

Chop up the rhubarb, and cut the strawberries in quarts. In a saucepot add the rhubarb, strawberries, tagatose, and water. Cook over medium heat until the rhubarb and strawberries are quite soft.

Strain of 2 dl of the liquid and transfer it to another pot.

Now you have a rhubarb- strawberry jam in one pot and what’s going to be the jelly top in another.

Put the gelatin sheets in cold water for five minutes. Transfer two sheets to the jelly layer, and four to the jam. Stir just until the gelatin is dissolved. Remove from heat.Early-summer rhubarb and strawberry cheesecake

Cheesecake:

250 g cream cheese
150 g sour cream
2 dl heavy cream
½ vanilla pod

In a stand mixer beat the cream cheese and sugar on medium-low speed, using the paddle attachment, until smooth. Scrape out the seeds from the vanilla pod and add the vanilla seeds. Add the rhubarb- strawberry jam.

In two separate bowls whip the heavy cream and sour cream until fluffy.

Fold the whipped cream and whipped sour cream into the cream cheese mixture.Gently folding just until it is all combined.

Pour the cheesecake into the cake the spring form pan, on top of the crust. Tap the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch.

Once the cheesecake is set, pour the rhubarb- strawberry topping over it. If the topping has set up in the pot, gently heat it for a minute, just until it is pourable.

Place the cheesecake back into the refrigerator and allow to set, uncovered, for another 30 minutes, or until the topping is set.

Before unlocking the spring form pan, run a knife around the edge of the cheesecake to loosen it.

Top with fresh strawberries and serve.Early-summer rhubarb and strawberry cheesecake

© endo(f)pain – 2014 – All rights reserved

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