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1
For the topping, place the rhubarb, splenda, water and ginger into a saucepan and cook for 20 minutes, until the rhubarb has completely broken down.
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2
Take off the heat and leave over a bowl of ice to cool down.
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3
Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. Leave to cool.
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4
Meanwhile place the cornflakes and macadamia nuts in a sealed food bag and crush with a rolling pin.
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5
In a medium saucepan, gently melt the butter add the cornflakes, nuts, ginger and sugar replacement and mix well.
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6
Place the mixture in a 24cm loose bottomed round cake tin which is at least 5cm deep and press down with the back of a metal spoon to make an even layer over the bottom of the tin.
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7
Chill in the fringe while you make the filling.
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8
Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.
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9
Pour the half and half into a saucepan and bring just to boiling point then remove from the heat.
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10
Remove the gelatine leaves and squeeze out excess water, then stir each one into the cream, leave to cool for a few minutes.
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11
Beat the cream cheese in a bowl with the splenda, honey, lemon juice and zest until smooth and creamy.
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12
Mix in the cream and gelatine.
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13
In another bowl lightly whip the double cream so that it falls in soft peaks, and then fold it into the cream cheese mixture.
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14
Pour onto the cornflake base and smooth down gently.
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15
Chill for I hour to set slightly before spooning the cold compote evenly over the cheesecake and place back in the fridge to set for a couple of hours.
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16
To serve, run a knife between the cheesecake and the tin to loosen it.
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17
Remove the tin and base and put it on a serving plate.
