Rose and cardamom cheesecake recipe Whisk the egg white until it is foamy. Paint this on to both sides of the petals, one at a time, using a small paint-brush, then sprinkle with sugar. Lay on a sheet of baking-paper in a warm place to dry overnight. Once dried, store in an airtight container until you are ready to serve. Preheat the oven to 180°C/350°F/gas mark 4. Line and grease a 23cm (9in) springform cake tin. Finely chop the whole pistachios in a food processor or blender. In a large mixing-bowl, whisk together the sugar and butter until creamy. Break in the eggs and beat again. Sift in the flour, add the ground pistachios and stir well. Pour the mixture into the cake tin and bake for 15 to 20 minutes, until the cake is golden brown and springs back when pressed gently in the centre. Leave to cool in the tin. Soak the gelatine leaves in water until soft. Whisk the ricotta, mascarpone and sugar together until light and creamy. Crush the cardamom pods to remove the husks, then grind the black seeds to a fine powder in a pestle and mortar. Heat the evaporated milk and cream together in a saucepan with the ground cardamom and rosewater and continue heating until the mixture has reduced by one third. Remove from the heat and leave to cool slightly. Squeeze the water out of the gelatine leaves and add them to the warm cream, stirring until dissolved. Pass the cream through a sieve to remove any undissolved gelatine pieces, then whisk into the cheese mixture with a few drops of pink food colouring, if using. Pour the filling on top of the pistachio cake base and refrigerate for three hours or overnight. When you are ready to serve, arrange the crystallised rose petals on top and sprinkle with chopped pistachios and edible glitter, if using. Cheesecake by Hannah Miles is published by Ryland Peters & Small at £16.99