Cheesecake with Stewed Rhubarb

By SEB_UK

A little sweets for girls

Ingredients

• STEWED FRUIT:
• 500 g/1 lb fromage frais (20% fat),
• 2 eggs,
• 6 ActiFry spoons cornflour (60g/2 oz),
• 40 g/1 1/2 oz sugar,
• 20 g/2/3 oz fructose,
• 1 vanilla pod
• 50 g/2 oz cranberries,
• 4 ActiFry spoons sugar,
• 500 g/1 lb rhubarb (fresh or frozen)

Preparation

Step 1

If needed, put the fromage frais to drain in a fine sieve. Wash the rhubarb. Remove the strings and cut into slices about a 1/2 inch thick. Put the rhubarb, cranberries and sugar in the ActiFry. Cook for 15 minutes, or until the fruit is stewed. Set aside.

In a bowl, mix the fromage frais with the egg yolks, cornflour, sugar and vanilla. Mix with a beater.

In another bowl, beat the egg whites until stiff. Fold into the fromage frais mixture.

Put into a round mould lined with greaseproof paper to make it easier to remove from the mould. Bake for 40 minutes at 180°C/350°F. If the cake starts to brown too much, cover with a piece of aluminium foil.