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1
Preheat the oven to 325u00b0F. 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.
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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.
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3
Beat in the eggs one at a time, beating well between each addition. Then beat in the cream.
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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.
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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.
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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.
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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.
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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.
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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.
