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.
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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
Soak the gelatine leaves in a little cold water and leave in the fridge
4 gelatine leaves
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
Heat the milk, then add the strained gelatine, stirring well
2 tbsp of semi skimmed milk
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
Mix well, then fold in the Turkish Delight and enough rosewater to suit your taste. Blend lightly using a stick blender
3 Unknown ingredient
Pour onto the chilled base and allow to set in the fridge for a couple of hours until firm. Serve with some rose petals if desired
2 2/3 handfuls of rose petals
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