Cheesecake Mousse With Stewed Rhubarb Recipe

Name: Cheesecake Mousse With Stewed Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 oz rhubarb, cubed; 1/3 cup frozen raspberries; 3 slices fresh peeled ginger; 1 None cinnamon stick; 10 tbsp granulated sugar; 1 None vanilla bean, split lengthwise and seeds scraped; 1 env unflavored gelatin; 2 None egg whites; Pinch None salt; 1 cup heavy cream; 7 oz low fat cottage cheese; 1 tbsp orange liqueur

Servings: persons

9 oz rhubarb, cubed
1/3 cup frozen raspberries
3 slices fresh peeled ginger
1 None cinnamon stick
10 tbsp granulated sugar
1 None vanilla bean, split lengthwise and seeds scraped
1 env unflavored gelatin
2 None egg whites
Pinch None salt
1 cup heavy cream
7 oz low fat cottage cheese
1 tbsp orange liqueur

1
Preheat the oven to 400u00b0F. Place the rhubarb, raspberries, ginger and cinnamon stick in a baking dish. Bring 1/4 cup water and 5 tbsp of the sugar to simmer in a small saucepan stirring to dissolve the sugar. Add the vanilla bean and seeds. Pour over the rhubarb mixture. Cover with foil and bake for 20-25 mins. Let stand to cool slightly. Remove the cinnamon stick and vanilla bean. Refrigerate overnight.
2
Sprinkle the gelatin over 1/3 cup water in a small saucepan. Let stand for 1 minute. Cook on low heat, stirring constantly, just until the gelatin dissolves. Remove from the heat and set aside.
3
Beat the egg whites with an electric mixer on high speed until stiff peaks form. Gradually beat in 3 tbsp of the sugar and the salt. Set aside. Beat the cream until stiff peaks form.
4
Mix the cottage cheese, gelatin mixture, remaining 2 tbsp sugar and liqueur in a large bowl. Gently stir in the whipped egg whites and whipped cream in alternate spoonfuls. Divide among 4 glasses. Refrigerate for at least 2 hours. Top with the rhubarb mixture.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 oz rhubarb, cubed, 1/3 cup frozen raspberries, 3 slices fresh peeled ginger, 1 None cinnamon stick, and more.

Yes, Cheesecake Mousse With Stewed Rhubarb falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheesecake Mousse With Stewed Rhubarb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions