Turkish delight cheesecake

By admin
25 February 2015

This decadent treat is perfect for special occasions – or if you just need to spoil yourself!

Makes 1 large cake Preparation time: 20 min Chilling time: 4 hours and 15 min

CRUST

  • 11 Tennis biscuits, crushed
  • 30-45 ml (2-3 T) butter, melted

FILLING

  • 180 ml (¾ c) water
  • 10 ml (2 t) rosewater
  • 250 g (1 packet) instant lemon cheesecake mix
  • 250 ml (1 c) cream, chilled
  • few drops of red food colouring
  • 150 g pink Turkish delight sweets, diced and rolled in icing sugar

TO DECORATE

  • extra Turkish delight sweets and rose petals (optional)

1 CRUST Line a 20 cm loosebottom baking tin with baking paper.

2 Mix the biscuit crumbs and butter and press into a baking tin. Chill until set.

3 FILLING Pour the water and rosewater into a mixing bowl, add the cheesecake mix and beat well with an electric beater. Cover with cling film and chill for 15 minutes.

4 Beat again for 1 minute until smooth. Whip the cream until stiff and fold into the cheesecake mixture.

5 Transfer half the mixture to another bowl. Tint one lot of mixture with food colouring and add the Turkish delight.

6 Return the pink mixture to the uncoloured mixture and lightly mix the two with a knife to make a marbled effect.

7 Pour the streaky mixture into the crust and leave to set for about 4 hours. 8 Transfer from the tin to a serving plate. 9 TO DECORATE Top the cheesecake with extra Turkish delight and rose petals, if using. TIPS ? For chocolate decadence, swirl a few spoonfuls of melted chocolate into the mixing bowl (in place of the Turkish delight and food colouring) before leaving to set. ? For an even tangier lemon taste, stir a few spoonfuls of lemon curd into one half of the cheesecake mix (in place of the Turkish delight sweets). Decorate with sugared lemon peel strips. Thanks to Belinda Allen from Florida Hills, Johannesburg for this recipe.

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