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Rhubarb cheesecake with meringue

updated

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Ingredients for 1 servings:

  • 500 g low-fat curd cheese
  • 300 g cream cheese
  • 500 g Greek yogurt
  • 4 eggs
  • 1 pack of vanilla pudding
  • 220 g erythritol (sugar substitute)
  • 500 g rhubarb, peeled
  • 4 egg whites
  • 100 g erythritol (sugar substitute)

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 7 hours

Low-carb

Mix all ingredients, except the rhubarb pieces, thoroughly and transfer to a springform pan (approx. 26-28 cm in diameter). Spread the rhubarb pieces evenly over the cake and bake in a preheated oven at 170°C fan-assisted oven (190°C top/bottom heat) for approximately 1 hour 20 minutes. For the meringue, beat the egg whites with the erythritol until stiff. Remove the cake from the oven after baking, spread the meringue over the cake, and return the cheesecake to the oven for another 5-10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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