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Turkish Delight Cheesecake

If you love Turkish delight you will love this creamy cheescake dotted with pieces of Turkish Delight


  • For the base

  • 250g packet of wine biscuits

  • 2 tablespoons of caster sugar

  • 2 tablespoons of dark Valrhona Dutch processed cocoa.

  • 100g melted butter

  • For the filling

  • 550g cream cheese at room temperature

  • ½ cup caster sugar

  • The juice of 1 lemon

  • 1 teaspoon of rosewater

  • 1 tablespoon powdered gelatine

  • ½ cup boiling water

  • 500mls of cream whipped

  • 2 drops of red food colouring

  • 250g rose-flavoured Turkish delight


  • 1.

    To make the Base

  • 2.

    Wrap a baking paper collar inside a 22cm springform cake tin 5cm higher than the rim to enclose the filling and give added height to the cheesecake.

  • 3.

    Crush biscuit in the food processor.

  • 4.

    Combine crushed biscuits with sugar, cocoa and melted butter.

  • 5.

    Spread this mixture evenly into the base of the prepared tin and press down well.

  • 6.

    Refigerate while you prepare the filling

  • 7.

    To make the filling

  • 8.

    Place cream cheese, sugar, lemon juice and rose water in a bowl and beat with an electric mixer until smooth.

  • 9.

    Sprinkle gelatine over measured boiling water in a small bowl or cup.

  • 10.

    Heat the gelatine in a water bath for 30-40 seconds to dissolve then stir evenly into cream cheese mixture.

  • 11.

    Fold whipped cream into mixture.

  • 12.

    Remove 1 cup of mixture to a small bowl, add food colouring and stir to combine.

  • 13.

    Briefly fold in the pink mixture to form swirls then pur over the prepared biscuit base.

  • 14.

    Refrigerate overnight.

  • 15.

    Decorate with rose buds.

  • 16.

    Remove from refrigerator 1 hour before serving to soften.

  • 17.

    Cut with a sharp knife dipped in very hot water.


Use good quality Turkish Delight and the hot knife is a must.

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