No-Bake Rhubarb Cheesecake
with speculaas crumble, strawberries & pistachio | 4 servings
Tags:
Recipe
Allergens:
Tarwe
•Melk (inclusief lactose)
•Pistachenoten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
120 g
Speculaas pieces
(Contains: Tarwe May be present: Gluten)
100 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
150 g
Granulated sugar
(May be present: Gluten)
150 g
Strawberries
1 piece
Lemon
20 g
Pistachio nuts
(Contains: Pistachenoten May be present: Sesamzaad, Pinda's, Noten)
150 g
Rhubarb
Not included in your delivery
75 milliliters
Water
Nutrition Values
Energy (kJ)4560 kJ
Calories1090 kcal
Fat58.4 g
Saturated Fat31.1 g
Carbohydrate128.6 g
Sugar104 g
Dietary Fiber5.3 g
Protein9.9 g
Salt0.9 g
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
Cooking Steps
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.