Turkish delight cheesecake

Not yet rated

This Turkish delight cheesecake recipe is a beautiful dessert from Marcus Wareing's menu at The Gilbert Scott restaurant. Decorate a slice of this cheesecake with a couple of rose petals or slices of lemon to make it even more delectable.

First published in 2015
discover more:

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

Equipment

  • Stick blender

Method

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
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
First published in 2015
DISCOVER MORE:

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

Get in touch

Please sign in or register to send a comment to Great British Chefs.