Try this twist on the classic cheesecake.


  • For the base

  • 30g pumpkin seeds

  • 40g shelled pistachio nuts

  • 200g digestive biscuits

  • 80g butter, melted

  • For the filling

  • 700g cream cheese, softened

  • 100g caster sugar

  • 250ml double cream

  • 2 lemons, juice only

  • 6 gelatine leaves, soaked in cold water for 5 minutes

  • 100g raspberries

  • 200g Turkish delight

  • Additional chopped pistachios, rose petals, and pomegranate seeds, to serve, optional


  • 1.

    Preheat your oven to 180C.

  • 2.

    Begin by preparing the base. Fit your Kenwood Multipro Sense food processor with the large bowl and knife blade. Add the pumpkin seeds and pistachios and pulse until they are roughly chopped.

  • 3.

    Add the biscuits and pulse again until the texture is roughly like coarse sand, then, with the machine running, add the butter through the funnel and continue to pulse until everything is evenly mixed.

  • 4.

    Tip the mixture into a parchment lined 25x25cm tin with a loose base and press down firmly so that the base is flat and even.

  • 5.

    Bake the base in the preheated oven for 10 minutes, or until it is just beginning to take on a golden colour. Remove and set aside to cool.

  • 6.

    Into the blender goblet of your Kenwood Sense food processor, add the raspberries, half of the Turkish delight, juice of 1 lemon and 100ml of boiling water and blend until smooth. Sieve the purée into a separate jug and reserve.

  • 7.

    Replace the clean large bowl of the food processor and fit the dual whisk tool. Add the cream cheese and sugar to the bowl and beat until smooth and creamy. Add the cream and continue to beat until just thickened.

  • 8.

    Remove the gelatine leaves from their soaking water to a small microwave safe bowl with 50ml water. Microwave on medium power at 20 second intervals, until the gelatine is completely dissolved.

  • 9.

    Add 1/3 of this gelatine to the raspberry purée and the rest to the cream cheese mixture in the processor bowl, along with the second lemon juice.

  • 10.

    Pulse the machine until just combined, then add half of the raspberry and Turkish delight purée and again pulse until just combined.

  • 11.

    Pour this cream cheese mixture over the cooled base, then scatter over the remaining Turkish delight, poking it down into the mixture a little.

  • 12.

    Drizzle the remaining raspberry purée over the top of the cheesecake, in your desired pattern.

  • 13.

    Refrigerate the cheesecake for at least 3 hours, or overnight before serving.

  • 14.

    Remove the cheesecake from the tin and serve slices scattered with pistachios, rose petals and pomegranate seeds.


Recipe provided exclusively for LifeStyle from Kenwood

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings