Directions: |
Directions:INSTRUCTIONS
To make the biscuit base, crush the the biscuits in a food processor or place in a sandwich bag and crush with a rolling pin. Add the butter and mix well. Firmly press the biscuit base into an 8" loose-bottomed or springform tin and refrigerate while you make the filling.
Using a hand mixer, whip together the cream cheese and icing sugar for around 10-20 seconds, then add the cream, pink food colouring (if using) and 1-2 tsp of rose water. Mix together until the mixture is thick enough to coat the back of the spoon, around 20-30 seconds. Stir in the 3 chopped bars of turkish delight.
Put the cheesecake mixture onto the biscuit base, and refrigerate for at least 6 hours, preferably overnight.
To decorate, chop up the 3 remaining bars of turkish delight and place on the top of the cheesecake.
NOTES
For best results, refrigerate the cheesecake overnight
Use a gel food colouring as liquid food colourings aren't strong enough.
I used 2 tsp of rose water, but you can adjust to your taste. Add it gradually.
The biscuit base can easily be halved for a thinner base
Use Mascarpone for a creamier, richer cheesecake or full-fat cream cheese for a classic tangy cheesecake flavour.
To remove the cheesecake from the tin, run a thin knife along the edge of the cheesecake, then run a thin knife underneath the biscuit base to remove it and place onto a plate
This cheesecake will last for 3-4 days in the fridge |
This recipe for Turkish Delight Cheesecake is from