Cardamom and rosewater cheesecake
Cardamom and rose is a wonderful combination in this delightful, creamy cheesecake. Rosewater varies in strength, so be sure to taste as you add.
Equipment: for this recipe you will need a 13cm/9in fluted loose-bottomed flan tin.
For the tropical fruit salad
Melt the butter in a small saucepan. Put the biscuits in a food processor and whizz to make crumbs. Add the melted butter and mix together.
Press the biscuit mixture into the base and sides of a 23cm/9in fluted loose-bottomed flan tin. Put in the freezer for 15 minutes to firm up.
Meanwhile, beat the icing sugar and cream cheese together in a large bowl. Stir in the cardamom and ginger.
In a separate, large bowl, beat the double cream. Fold in the cream cheese mixture.
Spread the mixture on top of the biscuit base and place back in the freezer for 15 minutes.
Meanwhile, to make the fruit salad, boil 50ml/2fl oz water with the sugar in a small saucepan over a medium heat, until the sugar has dissolved. Stir in the rosewater and lemon and leave to cool.
Scatter the pistachios on top of the cheesecake, sprinkle with a little of the rosewater syrup and decorate with some petals.
Combine the fruit in a large bowl and pour over the remaining rosewater syrup. Mix together and serve with the cheesecake.