Turkish delight cheesecake recipe
With a pistachio biscuit base, jewels of Turkish delight and sweet baked rhubarb, this beautiful vanilla cheesecake has really got the wow-factor. To really channel the flavours of classic Turkish delight, add a little rose cordial to the rhubarb before baking and drizzle the pretty pink syrup over the finished cheesecake. Give this stunning dessert a go for your next dinner party.
See method- Serves 14
- 20 mins to prepare and 25 mins to cook, plus 5 hrs chilling
- 400 calories / serving
Ingredients
- 100g oaty rounds biscuits
- 50g shelled pistachios, chopped, plus extra to decorate
- 50g butter, melted
- 225g caster sugar
- 2 tbsp elderflower and rose (or pomegranate and elderflower) cordial
- 400g forced pink rhubarb, trimmed and sliced into 5cm pieces
- 5 sheets leaf gelatine
- 2 x 280g packs soft cheese
- 200ml double cream
- 1 tsp vanilla bean paste
- 2 tbsp lemon juice
- 150g bar Turkish delight chocolate bar, chopped
Each serving contains
- Energy
- 1665kJ 400.0kcal
- Fat
- 28g
- Saturates
- 17g
- Salt
- 0.4g
- Sugars
- 27g
of the Reference intake
Carbohydrate 30.7gProtein 6.1gFibre 1.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Blitz the biscuits in a food processor to a fine sand consistency. Add the pistachios and butter and pulse again. Firmly press into a 20cm springform tin. Bake for 5 mins, then set aside to cool completely.
- Stir 75g sugar and the cordial in a large baking tin. Heat in the oven for 5 mins or until thickened. Add the rhubarb, cover with foil, bake for 15 mins, then set aside to cool completely. Chill, covered, until ready to serve.
- Put the gelatine in a bowl of cold water for 5 mins to soften. Squeeze out the water, put the leaves in a heatproof bowl, cover with 1 tbsp boiling water and stir to dissolve.
- Using a hand mixer, beat the soft cheese until smooth. Pour in the cream, vanilla, remaining sugar, liquid gelatine and the lemon juice. Beat for 1 min, then fold in the Turkish delight. Pour onto the biscuit base, cover with cling film and chill for at least 5 hrs.
- Top the cheesecake with the rhubarb and sprinkle with the extra pistachios to serve.
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