Mitzismezze · Recipes

Rhubarb and Rosewater Cheesecake

Rhubarb is in abundance right now and one of my favourite fruits. This recipe pairs fragrant rosewater with sharp rhubarb and the combination is stunning. Cheesecake is a very loose term as this is more of a “cheats” cheesecake. However, the ease of this recipe makes it fool proof and one that can be made very quickly. I like to serve it in small glasses as the presentation is deceptively elaborate looking. Chopped pistachios on top lend a lovely green colour but some dried rose petals would be equally as pretty. Use gluten free biscuits or cookies if desired. Serves 4.


500g rhubarb

Juice of 1 orange

4 cardamom pods

1 tbsp of honey

12 ginger nut biscuits

25g of butter

125g of natural yogurt

125g of mascarpone cheese

2 tsp of icing sugar

1 ½ tsp of rosewater

1 tbsp of pistachio nuts – chopped



Remove the stalks and ends of the rhubarb, wash and cut into inch long pieces, then add them to a saucepan. Gently smash the cardamom pods without losing their seeds and add to the pot along with the orange juice and honey. Bring to the boil and them simmer for 10-15 minutes, until all the rhubarb breaks down. Stir occasionally to make sure it doesn’t stick to the pan, then allow to cool when done. Make the ginger nut biscuits into a fine crumb using either a food processor or place in a plastic bag and smash with a rolling pin. In a small saucepan, melt the butter and add the crumbled biscuits and stir well. Divide the biscuit mixture between four glasses and press down using the base of a cup or spoon. Chill in the fridge until ready to assemble. In a bowl, add the mascarpone, natural yogurt, rosewater and icing sugar and beat really well together. I using an electric beater for this. Now assemble the dessert by spooning some chilled rhubarb mixture on top of the biscuit base. Spoon the yogurt/mascarpone mix on top and sprinkle with chopped pistachios. Refrigerate for 1 hour before serving.

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