Turkish Delight Cheesecake
Ingredients Crust:
12 tennis biscuits, crushed
3 Tablespoons butter, melted
Cheesecake:
¾ cup (180 ml) cold tap water
2 t (10 ml) rosewater (available from Chemist)
1 x 250 g Ina Paarman’s Lemon Cheesecake mix
1 cup (250 ml) fresh cream
few drops of red food colourant
150 g pink Turkish Delight, diced into 5mm blocks and tossed in a little icing sugar
grated white chocolate or small pink rosebuds or petals for garnish
Method:
Mix the biscuit crumbs with the butter and keep to one side.
Pour the water and rosewater into a mixing bowl.
Sprinkle the Cheesecake Mix over and beat until well blended with an electric beater.
Cover with clingfilm and leave to firm in the fridge for 12-15 minutes.
Remove from the refrigerator and beat again for 1 minute until smooth.
Using the same beaters, whip the cream until firm and fold gently into the cheesecake mixture using a spatula or metal spoon.
Divide the mixture in half. Colour one half pink and add the diced Turkish Delight.
Blend the pink and white cheesecake mixtures together lightly using a spatula, so that a streaky, marbled effect is achieved.
Line a 33cm x 10cm rectangular loose-bottom pan or a round 20 cm loose bottom pan with baking paper.
Pour the cheesecake mixture into the tin. Sprinkle the buttered crumbs over the mixture, press them down and smooth gently with the back of a spoon.
Removing the baking paper after turning out the cake. Leave to set for at least 4 hours or overnight in the fridge.
To turn out, release the sides of the tin to loosen the cake.
Place a large flat serving plate upside down over the loose-bottom tin and invert the cake onto the plate.
Push the cake out and remove the base. Peel away the baking paper, which will now be on top of the cake.
Garnish with sifted icing sugar and grated white chocolate or with a small pink rosebud and lots of perfect petals.
