NO BAKE TURKISH DELIGHT CHEESECAKE SLICES♡
Every turkish delight fan should try this indulgent cheesecake. It's not something I would usually bake, but I love turkish delight...so I was quite intrigued by that and ofcourse, I'm a real girly-girl kind of a woman that loves the color pink♡ The ginger biscuit base, compliments the cheesecake that is gently infused with pistachios, topped with a smo...oth layer of strawberry rosewater jelly. Absolutely divine♡
Ingredients:
200g Gingernut biscuits, finely crushed
80g Butter, melted
1/4 Teaspoon ground allspice
2 Tablespoons boiling water
2 Teaspoons gelatine powder
375g Cream cheese, softened
1/3 Cup castor sugar
1/2 Teaspoon finely grated orange rind
2/3 Cup thickened cream
150g White chocolate, melted
1/2 Cup pistachio kernels, toasted
85g Strawberry jelly
2 Teaspoon rosewater essence
Grease a square baking tin (20cm), then line it with baking paper. Ensure that the baking paper is cut bigger than the tin size as you will need to lift the cheesecake out of the tin.
Firstly, add the crushed biscuits into a bowl. Add the melted butter and allspice, mix until combined. Now, press the biscuit into the base of the tin, corner to corner. Refrigerate.
Then, add 2 tablespoons boiling water into a small jug and add the gelatine powder into the water. Stir until dissolved. Set aside.
In a mixing bowl, add the cream cheese, sugar and orange rind. Using an electric beater, cream the mixture until it thickens. Now, add the cream, chocolate and gelatine. Beat for a minute or so until well combined. Add the pistachios, stir in ensuring that all the ingredients are combined.
Pour the cheesecake mixture over the biscuit base, smooth the surface with the back of a butter knife. Refrigerate for 2 hours.
Next, make the jelly according to the box instructions. Add 2 tablespoons rosewater essence, stir well. Leave to cool at room temperature.
Then, gently pour the rosewater jelly on top of the cheesecake. Refrigerate immediately for a further 3 hours or until the cheesecake and jelly are well set.
Gently remove the cheesecake from the tin. Cut into slices and refrigerate until you are ready to serve these dainty pink beaties
Every turkish delight fan should try this indulgent cheesecake. It's not something I would usually bake, but I love turkish delight...so I was quite intrigued by that and ofcourse, I'm a real girly-girl kind of a woman that loves the color pink♡ The ginger biscuit base, compliments the cheesecake that is gently infused with pistachios, topped with a smo...oth layer of strawberry rosewater jelly. Absolutely divine♡
Ingredients:
200g Gingernut biscuits, finely crushed
80g Butter, melted
1/4 Teaspoon ground allspice
2 Tablespoons boiling water
2 Teaspoons gelatine powder
375g Cream cheese, softened
1/3 Cup castor sugar
1/2 Teaspoon finely grated orange rind
2/3 Cup thickened cream
150g White chocolate, melted
1/2 Cup pistachio kernels, toasted
85g Strawberry jelly
2 Teaspoon rosewater essence
Grease a square baking tin (20cm), then line it with baking paper. Ensure that the baking paper is cut bigger than the tin size as you will need to lift the cheesecake out of the tin.
Firstly, add the crushed biscuits into a bowl. Add the melted butter and allspice, mix until combined. Now, press the biscuit into the base of the tin, corner to corner. Refrigerate.
Then, add 2 tablespoons boiling water into a small jug and add the gelatine powder into the water. Stir until dissolved. Set aside.
In a mixing bowl, add the cream cheese, sugar and orange rind. Using an electric beater, cream the mixture until it thickens. Now, add the cream, chocolate and gelatine. Beat for a minute or so until well combined. Add the pistachios, stir in ensuring that all the ingredients are combined.
Pour the cheesecake mixture over the biscuit base, smooth the surface with the back of a butter knife. Refrigerate for 2 hours.
Next, make the jelly according to the box instructions. Add 2 tablespoons rosewater essence, stir well. Leave to cool at room temperature.
Then, gently pour the rosewater jelly on top of the cheesecake. Refrigerate immediately for a further 3 hours or until the cheesecake and jelly are well set.
Gently remove the cheesecake from the tin. Cut into slices and refrigerate until you are ready to serve these dainty pink beaties
