Ingredients

• 100g/3½oz unsalted butter
• 250g/9oz digestive biscuits
• 100g/3½oz icing sugar
• 280g/10oz cream cheese
• ½ tsp ground green cardamom seeds
• 1 tsp ground ginger
• 200ml/7½fl oz double cream
• 50g/1¾oz pistachios
• crushed
• to decorate
• sugared rose petals
• to decorate
• 50g/1¾oz caster sugar
• ¼ tsp rosewater
• 1 tbsp lemon juice
• 1 dragon fruit
• peeled and cut into chunks
• 1 guanabana
• peeled and cut into chunks
• 1 Sharon fruit
• peeled and cut into chunks

Directions

• Melt the butter in a small saucepan. Put the biscuits in a food processor and whizz to make crumbs. Add the melted butter and mix together.
• Press the biscuit mixture into the base and sides of a 23cm/9in fluted loose-bottomed flan tin. Put in the freezer for 15 minutes to firm up.
• Meanwhile
• beat the icing sugar and cream cheese together in a large bowl. Stir in the cardamom and ginger.
• In a separate
• large bowl
• beat the double cream. Fold in the cream cheese mixture.
• Spread the mixture on top of the biscuit base and place back in the freezer for 15 minutes.
• Meanwhile
• to make the fruit salad
• boil 50ml/2fl oz water with the sugar in a small saucepan over a medium heat
• until the sugar has dissolved. Stir in the rosewater and lemon and leave to cool.
• Scatter the pistachios on top of the cheesecake
• sprinkle with a little of the rosewater syrup and decorate with some petals.
• Combine the fruit in a large bowl and pour over the remaining rosewater syrup. Mix together and serve with the cheesecake.