Rhubarb cheesecake with cardamom

Crumble the biscuits in a food processor. Pour in the butter, add the cardamom and a pinch of (sea) salt and continue mixing.

Line the cake pan with baking paper. Spread the shortcrust pastry evenly over the bottom of the cake pan and press well. Leave to set in the refrigerator.

Meanwhile, heat 150 ml of water with the sugar and rhubarb stalks in a thick-bottomed frying pan. Let the rhubarb in the syrup in about 12 minutes. Soak the gelatin in cold water.

Take the rhubarb stalks as soon as they are cooked out of the pan and place them on a plate. Heat the squeezed gelatine in the rhubarb syrup and stir until the leaves are dissolved. Allow the syrup to cool to room temperature and stir through the curd cheese.

In a different bowl, whisk the whipped cream. Then sprinkle the whipped cream through the curd cheese and stir to a smooth mixture.

Put the curd mixture on the bottom into the mold and divide the rhubarb stalks over it. Let stiffen in the refrigerator for at least 3 hours.