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Turkish delight cheesecake

Turkish delight cheesecake

PT2H

PT30M

1
To make this Turkish delight cheesecake, start by melting the butter and mix with the honey. Then add to the crushed biscuits and cocoa powder, mixing well. Then press into a greased 20cm springform cake tin and refrigerate
  • 80g of unsalted butter
  • 2 tbsp of honey
  • 200g of Rich tea biscuits
  • 3 tbsp of cocoa powder
2
Soak the gelatine leaves in a little cold water and leave in the fridge
  • 4 gelatine leaves
3
Mix the cream cheese until soft, then add the sugar and sour cream and beat well
  • 250g of cream cheese
  • 250ml of sour cream
  • 25g of caster sugar
4
Heat the milk, then add the strained gelatine, stirring well
  • 2 tbsp of semi skimmed milk
5
Add 4 spoonfuls of the cream cheese mixture to the milk, mix well, then pass through a fine sieve into the remaining cream cheese mix
6
Mix well, then fold in the Turkish Delight and enough rosewater to suit your taste. Blend lightly using a stick blender
  • rose water
  • 3 turkish delight bars, Marcus uses Fry's, chopped
7
Pour onto the chilled base and allow to set in the fridge for a couple of hours until firm. Finely grate milk chocolate over the surface of the cheesecake and serve with some rose petals if desired
  • 1 handful of rose petals
  • milk chocolate, for grating

Ingredients

Metric

Imperial

Turkish delight cheesecake recipe

  • 80g of unsalted butter
  • 2 tbsp of honey
  • 200g of Rich tea biscuits
  • 3 tbsp of cocoa powder
  • 4 gelatine leaves
  • 250g of cream cheese
  • 250ml of sour cream
  • 2 tbsp of semi skimmed milk
  • 25g of caster sugar
  • 3 turkish delight bars, Marcus uses Fry's, chopped
  • rose water

To serve

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