W05 - HFM - Dessert - Seasonal - Rhubarb 3 - Rhubarb no-bake cheesecake dessert
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W05 - HFM - Dessert - Seasonal - Rhubarb 3 - Rhubarb no-bake cheesecake dessert

with speculaas crumble, strawberries & pistachio | 4 servings

Labels:
Recept
Allergenen :
Tarwe
•Melk (inclusief lactose)
•Pistachenoten

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk

Ingredienten

/ Voor 2 personen

120 gram

Speculaasstukjes

(Bevat Tarwe Kan bevatten Gluten)

100 gram

Bio yoghurt Griekse stijl

(Bevat Melk (inclusief lactose))

200 ml

Slagroom

(Bevat Melk (inclusief lactose))

150 gram

Kristalsuiker

(Kan bevatten Gluten)

150 gram

Aardbeien

1 stuk(s)

Citroen

20 gram

Pistachenoten

(Bevat Pistachenoten Kan bevatten Sesamzaad, Pinda's, Noten)

Zelf toevoegen

75 ml

Water

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Voedingswaarden

Energie (kJ)3841 kJ
Energie (kcal)918 kcal
Vetten38.4 g
waarvan verzadigd23.7 g
Koolhydraten130.2 g
waarvan suikers105.1 g
Vezels5.3 g
Eiwitten10.6 g
Zout1 g

Benodigdheden

•Steelpan
•Kom

Instructies

1
  • Clean the rhubarb and chop off the ends. Chop into small pieces.
  • Transfer the rhubarb, 100g of sugar and the water to a saucepan.
  • Leave to 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 leave to cool completely.
2
  • Zest the lemon. Juice the lemon into a small bowl.
  • Slice the strawberries and cut the smaller ones into quarters.
  • Mix the cream, greek yoghurt and 50g of sugar together in a bowl. Beat with an electric whisk until light and fluffy. 
  • Carefully mix in 2 tbsp lemon juice and 1 tsp lemon zest.
3
  • Grab 4 glasses to assemble the cheesecake in (see Tip).
  • Start with a layer of cream, 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.
  • Put the cheesecakes in the fridge to firm up for at least 2 hours.

Tip: if you're having more than 4 people over for dinner, feel free to make the cheesecake in a glass bowl or dish.

4
  • Roughly chop the pistachio nuts.
  • Garnish the cheesecakes with the pistachio nuts and the rest of the lemon zest before serving.