No-Bake Rhubarb Cheesecake
with speculaas crumble, strawberry & pistachio | 4 servings4.0(24)
Calories
:
1097 kcalProtein
:
10.8g proteinDifficulty
:
EasyRecipe
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Noten
- Pistachenoten
- Gluten
- May contain traces of allergens
- Sesamzaad
- Noten
- Pinda's
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
120 g
Speculaas pieces
(Contains: Gluten, May contain traces of allergens, Gluten, Tarwe)
100 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
150 g
Strawberries
1 piece
Lemon
20 g
Pistachio nuts
(Contains: Sesamzaad, Noten, Pinda's, May contain traces of allergens, Noten, Pistachenoten)
110 g
Rhubarb
150 g
Cane sugar
(Contains: Gluten, May contain traces of allergens)
Not included in your delivery
75 milliliters
Water
Nutrition Values
Energy (kJ)4590 kJ
Calories1097 kcal
Fat58.3 g
Saturated Fat36.7 g
Carbohydrate128.6 g
Sugar101.4 g
Dietary Fiber4.2 g
Protein10.8 g
Salt1.6 g
Potassium312.1 mg
Calcium99.1 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Saucepan
•Bowl
•Mixer
•Small Bowl
Cooking Steps
1
- Discard the ends of the rhubarb, then chop it into small pieces.
- Transfer the rhubarb, 100g of sugar and the water to a saucepan.
- Simmer over low to medium heat for 18 - 20 minutes, or until the rhubarb has completely fallen apart and the sauce is syrupy.
- Take off the heat and set aside. Allow to cool completely.
2
- Zest the lemon. Juice the lemon into a small bowl.
- Slice the strawberries and cut the smaller ones into quarters.
- Add the cream, greek yoghurt and 50g of sugar to a bowl and mix together. Beat with an electric whisk or handheld mixer until light and fluffy.
- Gently mix in 2 tbsp lemon juice and 1 tsp lemon zest.
3
- Grab 4 glasses. Add a layer of cream to each, then a layer of speculaas pieces, followed by a layer of rhubarb compote and a layer of strawberries. Repeat this step, finishing with a layer of strawberries.
- Place the cheesecakes in the fridge to firm up for at least 2 hours.
- Roughly chop the pistachio nuts.
- Shortly before serving, garnish the cheesecakes with the pistachio nuts and the rest of the lemon zest.
