If you love Turkish delight you will love this creamy cheescake dotted with pieces of Turkish Delight
To make the Base
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.
Crush biscuit in the food processor.
Combine crushed biscuits with sugar, cocoa and melted butter.
Spread this mixture evenly into the base of the prepared tin and press down well.
Refigerate while you prepare the filling
To make the filling
Place cream cheese, sugar, lemon juice and rose water in a bowl and beat with an electric mixer until smooth.
Sprinkle gelatine over measured boiling water in a small bowl or cup.
Heat the gelatine in a water bath for 30-40 seconds to dissolve then stir evenly into cream cheese mixture.
Fold whipped cream into mixture.
Remove 1 cup of mixture to a small bowl, add food colouring and stir to combine.
Briefly fold in the pink mixture to form swirls then pur over the prepared biscuit base.
Decorate with rose buds.
Remove from refrigerator 1 hour before serving to soften.
Cut with a sharp knife dipped in very hot water.
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