TURKISH DELIGHT CHEESECAKE

(Serves 8)

Ingredients

150g tennis biscuits , crushed 80ml melted butter 10ml (2 tsp) gelatine powder 30ml (2 tbsp) water 250g full-fat cream cheese 50g (¼ cup) caster sugar 250ml (1 cup) sour cream 5ml (1 tsp) rose water 150g Turkish delight, diced Ingredients for Topping Rose petals 1 large egg white, lightly beaten Caster sugar Pomegranate seeds

Method

Mix the crushed biscuits with the melted butter and press into the base of a greased or sprayed 20cm springform pan (or small individual pans or ramekins).

Place in the refrigerator.

Sprinkle the gelatine over the water and set aside to thicken. In a mixing bowl, combine the cream cheese, caster sugar, sour cream and rose water.

Melt the gelatine mixture in a microwave on medium for 1-2 minutes, then pour from a height in a thin stream into the cream cheese mixture, whisking continuously.

Fold in the diced Turkish delight and pour the mixture into the chilled crumb crust. Cover with clingfilm and allow to set in the fridge for 2-3 hours. Line a baking tray with greaseproof paper.

Brush the rose petals with egg white, dip into caster sugar and place on the tray to dry. Once the cake is chilled and set, turn out and slice (or serve small ones whole). Sprinkle with sugared rose petals and pomegranate seeds before serving. – SundayTimes