Rhubarb and Ginger Cheesecake (Low Carb and Gluten Free)

99 mins (prep 20, cooking 79)
17 ingredients
8-10 servings
Made for Ready Steady Cook, this gluten free and low carb cheesecake is so versatile; the deliciously tart rhubarb and ginger combination in the compote can be served as topping or create a marbled effect by swirling the compote through the sweet filling. *Prep time includes cooking. Cooking time includes chilling.

Categories:  <-4-hours , time-to-make , dessert ,
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Serving Size (69.96 g)
Servings 8
Amount per Serving
Calories 181.22 Calories from Fat 159.3
% Daily Value *
Total Fat 17.7g 217.87%
Saturated Fat 8.59g 343.46%
Trans Fat 0.23g %
Cholesterol 39.56mg 105.48%
Sodium 53.13mg 17.71%
Total Carbohydrate 6.48g 17.27%
Dietary Fiber 0.64 g 20.55%
Sugars 5.52 g %
Protein 1.03g 16.41%
Vitamin A 438.37IU% Vitamin C 2.38mg%
Calcium 20.08mg% Iron 0.3mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sugar substitute, gelatin sheets, corn flakes, sugar substitute, ground ginger, gelatin sheets, half-and-half cream, part-skim ricotta cheese, sugar substitute