Baked Rhubarb Cheesecake

• 13 tbsp butter, melted and cooled, plus extra for greasing
• 1 1/3 lbs shortbread cookies, crushed into fine crumbs
• 2 lbs full-fat cream cheese (4 8-oz blocks)
• 2 tsp vanilla extract
• 2 1/2 cups sugar (plus 2 tbsp, optional)
• 1/2 cup cornstarch
• 3 cups ricotta cheese
• 6 medium eggs
• 1 cup heavy cream
• 1 2/3 cup grenadine
• 2 1/2 lbs rhubarb, trimmed and cut into 3 inch pieces
• 1/4 cup pistachio nuts, optional
• 1-2 tbsp rosewater

1. Preheat the oven to 325u0b0F. Grease and line the bottom of a 13 x 9 x 2 1/2 inch rectangular springform pan. Stir the crushed shortbread into the melted butter. Spoon into the base of the pan and press down with the back of the spoon. Chill.
2. Beat 8 oz of the cream cheese, the vanilla extract, 3/4 cup sugar, and 1/3 cup cornstarch, beat on low speed for 3 mins until combined. Add the remaining cream cheese, the ricotta and the remaining 1 3/4 cups sugar. Beat on high until smooth.
3. Beat in the eggs one at a time, beating well between each addition. Then beat in the cream.
4. Wrap the pan (to enclose the base) in a double layer of aluminum foil, then carefully spoon the cream mixture on top of the crust. Place in a roasting tray. Pour in boiling water to come halfway up the side of the springform pan. Bake for 1 1/2 hours until just set in the center.
5. Carefully remove the cheesecake from the water bath. Place on a wire rack and remove the foil. Allow to cool for 1 hour. Chill for 3 hours.
6. Meanwhile, bring the grenadine to a boil, add the rhubarb and simmer for 3-5 mins. Lift out with a slotted spoon and drain on paper towels (reserve the syrup in the pan). Allow to cool. Once cool, lay side-by-side on top of the cheesecake.
7. If using, place the pistachios and the 2 tbsp of sugar in a food processor. Process until the pistachios are finely ground. Set aside to sprinkle over the finished cheesecakes.
8. Mix the remaining cornstarch with 2-3 tbsp of the reserved grenadine syrup to make a paste. Pour back into the pan and bring to a boil. Add the rosewater, bring to a boil, stirring. Reduce the heat and simmer for 1 minute until thickened. Remove from the heat and allow to cool.
9. Spoon the grenadine syrup over the rhubarb. Chill for 2 hours. Carefully remove from the pan and slice so that there are 2 slices of rhubarb on each piece. If desired, sprinkle the pistachios over cheesecake just before serving.

butter, shortbread cookies, fullfat cream cheese, vanilla, sugar, cornstarch, ricotta cheese, eggs, heavy cream, grenadine, rhubarb, pistachio nuts, rosewater

Taken from recipes-plus.com/api/v2.0/recipes/20008 (may not work)