Flavored with rosewater, this rhubarb recipe is a stunner...you could make it in any shape pan you choose, depending on how you wish to serve it. I made it in a loaf pan; simpler for cutting and serving those lovely long spears of rhubarb.
Cardamom Cheesecake with Rosewater Rhubarb
From Donna Hay Magazine, Issue #68
For the base:
150 grams (about 2/3 cup) shortbread biscuits
1/3 cup pistachio meal
40 grams (about 1/3 of a stick) of unsalted, melted butter
For the filling:
500 grams (about 17.5 ounces) cream cheese, softened
350 grams (about 12.3 ounces) ricotta
1 cup superfine sugar
1 teaspoon vanilla
1/2 teaspoon ground cardamom
For the rosewater rhubarb:
300 grams (about 10.5 ounces) rhubarb, trimmed and cut into 3 3/4 inch lengths
1/2 cup superfine sugar
1 tablespoon rosewater
Preheat oven to 300.
Lightly grease and line with baking paper a (approx) 12.5" x 3" x 3" rectangular baking pan.
Place biscuits in a processor and process until coarsely chopped. Add pistachio meal and process until mixed. Add the melted butter and process to combine. Press into prepared pan and refrigerate for an hour.
In a processor, combine the cream cheese, ricotta, eggs, sugar, vanilla and cardamom. Process until smooth. Pour over the refrigerated base, tap the pan a few times to remove any bubbles, and bake for 1 hour. Turn the oven off and allow the cheesecake to cool in the oven with the door closed. Refrigerate at least an hour.
Turn the oven back on to 350.
Place the rhubarb, the superfine sugar and rosewater in a bowl and mix. Place in a deep sided baking tray, cover with foil and bake for 15-20 minutes or until softened. Set aside to cool.
Top the cheesecake with the rhubarb, drizzle with syrup and serve.