Turkish delight cheesecake
Item 1 of 1
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
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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
- 1 handful of rose petals
- milk chocolate, for grating
SAVE RECIPE
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
- 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
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