low carb rhubarb swirl cheesecake with low carb strawberry sauce

A smooth, rich, and creamy cheesecake with a slight tangy flavor from rhubarb will satisfy your sweet tooth without raising blood sugar. Drizzle a simple strawberry sauce on top for a bright red colour. Enjoy a delicious seasonal low-carb dessert for the spring.

Serving Size: 8-12

Ingredients for Rhubarb Swirl Cheesecake

For the Crust

  • Blanched Almond Flour, 2 Cups
  • Low-Carb Sweetener, powdered, 1/4 Cup
  • Unsalted Butter, melted, 1/3 Cup
  • Cinnamon, 1 teaspoon
  • Sea salt, 1/4 teaspoon

For the Rhubarb Swirl

  • Rhubarb Stalk, peeled and sliced, 2 Cups
  • Low-Carb Sweetener, powdered, 1 Cup
  • Lemon Juice, 2 Tablespoon

For the Cheesecake Filling

  • Cream Cheese, full fat, room temperature, 24 oz or 3 packs of 8 oz blocks
  • Low-Carb Sweetener, powdered, 1 Cup
  • Sour Cream, full fat, room temperature, 1 Cup
  • Vanilla Extract, 1 Tablespoon
  • Eggs, large, room temperature, 3

For the Strawberry Sauce (optional)

  • Strawberry, 500 grams, quartered
  • Low-Carb Sweetener, powdered, 1/4 Cup
  • Lemon Juice, 1 Tablespoon
  • Water, 1 Tablespoon
  • Arrowroot Flour, 2 teaspoon

Instructions for Rhubarb Swirl Cheesecake

  1. Bring cream cheese, sour cream, and eggs to room temperature by taking them out of the refrigerator at least two hours before preparing the filling.
  2. Preheat the oven to 177˚C (350˚F). Make the crust by mixing almond flour, sweetener, melted butter, cinnamon, and sea salt in a bowl until it forms a crumbly dough.
  3. Use butter to grease the 8 inch springform pan. Line the pan with a parchment paper on the bottom and the sides. Press the dough into the prepared pan and spread evenly.
  4. Bake the crust for 10 minutes until lightly golden. Take out of the oven and cool down while preparing for the filling.
  5. Peel rhubarb stalks and slice them thinly. In a saucepan, combine rhubarb, sweetener, and lemon juice over medium heat. Bring to a simmer and stir well until the sauce thickens. Turn off the stove and set aside.
  6. For the cheesecake filing, beat the cream cheese and sweetener at a low speed. Add sour cream and vanilla and beat. Beat in the eggs, one at a time until just combined. Do not overheat because it will cause air bubbles.
  7. Preheat the oven to 160˚C (325˚F). Pour the cheesecake filing into the prepared crust and smooth the top with a spatula. Add the rhubarb sauce on top using a spoon and a knife and swirl. Bake for about 60 minutes until the center is almost set and still jiggly when you gently shake the pan. You can also check with an instant read thermometer. When the cheesecake reaches 66˚C or 150˚F in the center, turn off the oven.
  8. Leave the cheesecake in the oven with a door slightly open for 1 hour. Take out from the oven and cool another hour or two at room temperature.
  9. Refrigerate the cheesecake overnight still in the pan.
  10. For the optional strawberry sauce, put strawberry, sweetener, lemon juice in a saucepan over medium heat and bring to simmer for 10 minutes. In a small bowl, mix water and arrowroot flour to make a slurry. Gently pour the slurry to the strawberry mix and stir until the sauce thickens. Chill in the fridge until ready to serve.
  11. Take the cake out of the refrigerator. Remove from the pan, slice, and serve. Drizzle the strawberry sauce on top.

Watch How to Make Rhubarb Swirl Cheesecake

Other Low-Carb, Gluten-Free Treats

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
low carb rhubarb swirl cheesecake

Rhubarb Swirl Cheesecake


  • Author: graceoh@wellforher.com
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 8-12
  • Diet: Diabetic

Description

A smooth, rich, and creamy cheesecake with a slight tangy flavor from rhubarb will satisfy your sweet tooth without raising blood sugar. Drizzle a simple strawberry sauce on top for a bright red colour. Enjoy a delicious seasonal low-carb dessert for the spring.


Ingredients

For the Crust

  • Blanched Almond Flour, 2 Cups
  • Low-Carb Sweetener, powdered, 1/4 Cup
  • Unsalted Butter, melted, 1/3 Cup
  • Cinnamon, 1 teaspoon
  • Sea salt, 1/4 teaspoon

For the Rhubarb Swirl 

  • Rhubarb Stalk, peeled and sliced, 2 Cups
  • Low-Carb Sweetener, powdered, 1 Cup 
  • Lemon Juice, 2 Tablespoon

For the Cheesecake Filling

  • Cream Cheese, full fat, room temperature, 24 oz or 3 packs of 8 oz cream cheese blocks
  • Low-Carb Sweetener, powdered, 1 Cup
  • Sour Cream, full fat, room temperature, 1 Cup
  • Vanilla Extract, 1 Tablespoon
  • Eggs, large, room temperature, 3

For the Strawberry Sauce (optional)

  • Strawberry, 500 grams, quartered
  • Low-Carb Sweetener, powdered, 1/4 Cup
  • Lemon Juice, 1 Tablespoon
  • Water, 1 Tablespoon
  • Arrowroot Flour, 2 teaspoon

Instructions

  1. Bring cream cheese, sour cream, and eggs to room temperature by leaving them out of the refrigerator for at least two hours. 
  2. Preheat the oven to 177˚C (350˚F). Make the crust by mixing almond flour, sweetener, melted butter, cinnamon, and sea salt in a bowl until it forms a crumbly dough.
  3. Use butter to grease the 8 inch springform pan. Line the pan with a parchment paper on the bottom and the sides. Press the dough into the prepared pan and spread evenly. 
  4. Bake the crust for 10 minutes until lightly golden. Take out of the oven and cool down while preparing for the filling.
  5. Peel rhubarb stalks and slice them thinly. In a saucepan, combine rhubarb, sweetener, and lemon juice over medium heat. Bring to a simmer and stir well until the sauce thickens. Turn off the stove and set aside.
  6. For the cheesecake filing, beat the cream cheese and sweetener at a low speed. Add sour cream and vanilla and beat. Beat in the eggs, one at a time until just combined. Do not overheat because it will cause air bubbles.
  7. Preheat the oven to 160˚C (325˚F). Pour the cheesecake filing into the prepared crust and smooth the top with a spatula. Add the rhubarb sauce on top using a spoon and a knife and swirl. Bake in the oven for about 60 minutes until the center is almost set and still jiggly when you gently shake the pan. You can also check with an instant read thermometer. When the cheesecake reaches 66˚C or 150˚F in the center, turn off the oven.
  8. Leave the cheesecake in the oven with a door slightly open for 1 hour. Take out from the oven and cool another hour or two at room temperature.
  9. Refrigerate the cheesecake overnight still in the pan.
  10. For the optional strawberry sauce, put strawberry, sweetener, lemon juice in a saucepan over medium heat and bring to simmer for 10 minutes. In a small bowl, mix water and arrowroot flour to make a slurry. Gently pour the slurry to the strawberry mix and stir until the sauce thickens. Chill in the fridge until ready to serve.
  11. Take the cake out of the refrigerator. Remove from the pan, slice, and serve. Drizzle the strawberry sauce on top if you prefer.

Notes

  • Use only rhubarb stalks, not leaves.
  • Make sure all ingredients for cheesecake filling are at room temperature before beating to prevent lumps.
  • Beat ingredients at low speed until just incorporated. 
  • After cheesecake is baked, turn off the oven and leave the cake in the oven for one hour with the door slightly open. Take it out and leave at room temperature for another hour or so until the cake is completely cooled before transferring to the fridge.
  • For low-carb sweetener, we use either pure erythritol or a monk fruit or stevia blend. Use powdered sweetener for this recipe.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: low carb rhubarb cheesecake, rhubarb cheesecake recipe, rhubarb swirl cheesecake recipe, low carb dessert recipe, low carb gluten free dessert recipe, low carb spring dessert recipe

Leave a comment

Your email address will not be published.

Recipe rating