A great twist on the delicious cheesecake, from Pat Flavin's appearance on Today.


For the Rhubarb Compote:

  • 3-4 sticks (400g) rhubarb, cut into 1cm chunks
  • 200g sugar
  • ¼ split vanilla pod, or 4 drops of vanilla essence
  • 100ml Grenadine
  • 100ml water

For the Cheesecake:

  • 750g light cream cheese
  • 150ml low fat yoghurt
  • 20g gelatine leaves (approximately 12 leaves)
  • Syrup from Compote

For the Biscuit Base:

  • 250g ginger nut biscuit
  • 100g melted unsalted butter


  1. Melt the butter, mix with crushed biscuit, place at the bottom of cake tin or individual glasses to cool and set.
  2. In a thick-bottomed pan, combine rhubarb, sugar, split vanilla pod, water and grenadine.
  3. Simmer over low heat for 8-10 minutes or until rhubarb has softened slightly, leave a little bite to the rhubarb.
  4. Strain off the syrup from the compote.
  5. Soak the gelatine leaves in a little cold water until soft, remove and add to strained syrup.
  6. In a mixing bowl, whisk the low fat yoghurt and cream cheese.
  7. Slowly add the syrup to the cheese mix.
  8. Pour cheese mixture on top of cooled biscuit base.
  9. Allow to set in fridge for 2 hours.
  10. Portion and serve with generous dollop of Rhubarb Compote.

This recipe is courtesy of Pat Flavin.