4.26.2013

Cardamom Cheesecake with Rosewater Rhubarb


Ready for more rhubarb? This recipe comes from Donna Hay magazine and has some great flavors. Cheesecake has never been high on my dessert list, but when I saw Donna Hay's photo of the recipe, well, resistance is futile. Naturally, the rhubarb caught my eye.  Wow. This rhubarb is RED. Was that possible after cooking? Turns out it was. I love it lined up that way on top of the cheesecake too, an unusual presentation. Another example of how Donna Hay pulls you in.....the photos are irresistible. Fortunately, I've rarely made anything from her magazines I didn't like. 
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




Ingredients:

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 
4 eggs
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

Method:
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.

30 comments:

  1. A beautiful flavor combination! This cheesecake must taste heavenly.

    Cheers,

    Rosa

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  2. Gorgeous cheesecake! Rhubarb and rosewater is so wonderful.

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  3. Oh my gosh I am so keeping this recipe..And I know what you mean about her photos..everything looks so good.

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  4. Oh my goodness...this is so unusual, it just makes me want to lick the screen to find out all about it.

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  5. I have to try this if only because it is so pretty!

    I love rhubarb this time of year, it is just starting to show up in the stores...

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  6. Lovely flavors Barbara. That is really, really red.
    Sam

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  7. I'm ready for rhubarb but it's not ready for me yet. We've had a cold and wet spring. Soon I hope because this recipe looks and sounds delicious.

    Best,
    Bonnie

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  8. How classy and delicious :D

    Cheers
    CCU

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  9. Rose and pistachio, rhubarb? I'm in heaven. Love all the flavors in this baby. I saw some in WF last week... wonder if it's still around? Great recipe!

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  10. Oooo...love the topping very much. Wish that I can have a slice too! Have a great weekend, Barbara.
    Blessings, Kristy

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  11. Carole's Chatter is collecting links using rhubarb today. This is a nice one. I do hope you pop over and link in. This is the link . Cheers

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  12. I smell the rose water and the SUMMER! Gorgeous dessert!

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  13. Barbara, thanks for linking up with Food on Friday. I do hope to see you again soon. Cheers

    PS I have signed up to follow your blog and hope you will follow Carole's Chatter too.

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  14. OMG, Everytime, I see your cooking I go crazy and Isay: I need to cook and fix my kitchen soon :D

    XoXo
    http://abudhabifood.blogspot.com

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  15. This is beautiful, Barbara! I like the way the rhubarb takes center stage - so often, it's chopped up and difficult to see, but this really highlights the rhubarb's beauty.

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  16. I just bookmarked a rhubarb recipe with rosewater in a cookbook I have!

    I do love cheesecake but rarely make it. This version is one I know I'd love :)

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  17. I should look for rhubarb while we are in a warmer climate...

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  18. Such a beautiful cheesecake Barbara...I love the rhubarb on it...and cardamon sounds delicious.
    Have a lovely week :)

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  19. Wow wow wow!
    What a wonderful and creative combo!
    Just gorgeous Ms. Barbara

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  20. Amazing - love that presentation. Like you, I've never had a Donna Hay fail, and this is really typical of her wonderful style and presentation.

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  21. Beautiful color Barbara. It is very unfortunate we don't have rhubarb here!

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  22. Gorgeous dessert Barbara. I've never cooked with rhubarb, but threaten to every spring. This one has me inspired.

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  23. woo hoo, rhubarb season is here! this is a beautiful dessert!

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  24. We often get rhubarb in our monthly farm-fresh fruit and veggie delivery box, so I'll be sure to try this! I'm obsessed with cheesecake :)

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  25. Dear Barbara,

    I just bought some Rhubarb when I got the groceries yesterday.
    It looks so pretty and with the Rosewater and cardamon would be a great flavour.

    Happy May
    hugs
    Carolyn

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  26. Dear Barbara,

    I just bought some Rhubarb when I got the groceries yesterday.
    It looks so pretty and with the Rosewater and cardamon would be a great flavour.

    Happy May
    hugs
    Carolyn

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  27. One of these days, I'll get to try it!

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  28. i'm quite fond of the unique and subtle aroma and flavor of cardamom, so i find this to be just lovely. as i would expect, rhubarbara, the topping is magnificent. :)

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  29. I love the shape of this cheesecake and those pretty pieces of rhubarb! The flavors sound fantastic too.

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