• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baker Gatherer

Sweet Fusion

  • Home
  • About
  • Recipes
    • Recipes
    • Top 6 Kiwi Biscuit Recipes
    • 4 Easy Foodie Gift Ideas
  • Kitchen
    • Baking 101
    • Conversions
  • Living
    • Food
    • Events
    • Travel
    • Giveaway
  • Press & PR
  • Contact

Turkish Delight Cheesecake

June 5, 2016 By Dane McGregor Leave a Comment

Ever since I saw Turkish Delight for the first time while watching the BBC’s mini series ‘The Lion the Witch and the Wardrobe’ which came out in 1988, I’ve always been fascinated about how delicious and exotic it must have been. When I was old enough to finally try it, I wasn’t disappointed. There’s nothing quite like the light scent and taste of roses while your eating, it makes you feel as if you’ve been whipped away to some secret garden (or traveled through a wardrobe to a far off land).

This cheesecake does just that. With the light scent and taste of roses, this cheesecake will bring back all of those memories along with the indulgent flavours of Turkish Delight.

Turkish Delight Cheesecake
 
Save Print
Prep time
40 mins
Cook time
3 hours
Total time
3 hours 40 mins
 
Serves: 12 Slices
Ingredients
  • Base
  • 170g Vanilla Wine Biscuits
  • 70g Butter
  • 2 Tablespoon Cocoa Powder

  • Filling
  • 2 x 250g tubes Cream Cheese
  • 130g Caster Sugar
  • 300ml Cream
  • 5 Tablespoon Rose Water
  • 3 Teaspoon Gelatin
  • 2 Tablespoon Boiling Water
  • Pink Food Colouring
  • Strawberry Essence

  • Topping - Optional
  • Cubes of Turkish Delight
  • Chocolate
  • Pistachio nuts - crushed
  • Edible Dried Rose Petals
Instructions
  1. Let's start by making the base, prepare a 20cm circular baking tin (springform would be ideal) by lining it with foil and setting it aside.
  2. Place the vanilla wine biscuits in a food processor and blitz to a fine crumb.
  3. In the medium saucepan melt the butter before mixing in the biscuit crumbs and the cocoa powder.
  4. Press mixture into the base of your prepared tin. Make sure that it's all even and pressed right to the edges. Place in the freezer to set while we make the filling.
  5. For the cheesecake filling, start by whipping the cream until it reaches a soft peak with a hand-held beater and then set aside.
  6. In a small bowl or ramekin, pour in the boiling water and sprinkle the gelatin over top, mix to devolve and then set aside to cool slightly.
  7. Using either a free-standing mixer or hand-held beater and large bowl, add the cream cheese, sugar and beat on a medium speed until smooth and sugar has devolved. Roughly 3-4 minutes.
  8. Turning the mixer down, add the rose water and beat for another minute. Then slowly pour in the gelatin mix before giving one last blast to combine it all.
  9. Remove half of the cheesecake filling and place into another bowl, folding through half of the whipped cream. This will be the white layer, so now is a good time to remove base from freezer and pour this layer over top of base, making sure to smoothen out the surface. Return to freezer while we make the top pink layer.
  10. With the remaining cheesecake filling, add enough pink colouring to give your filling a pink tint followed by strawberry essence (enough to taste, roughly 1-2 teaspoons). Beat until well combined.
  11. Fold the remain whipped cream through the pink filling and again pour this over top of the white layer.
  12. Place in the fridge either over night or for at least 3-4 hours.
  13. When the cheesecake is set, remove from tin and serve as is. However if you really want to dress it up, add some cubes of Turkish Delight along with blobs of melted chocolate. Then sprinkle the sides with crushed pistachios and dried rose petals!
3.5.3229

 

Other Posts you may like

Raw Hummingbird Cheesecake
Gingerbread Cheesecake
Chocolate Shake Cheesecake
Anzac Golden Syrup Tart
Tweet
Pin35
Share127
162 Shares

Filed Under: Cheesecake, Desserts

Previous Post: « Raw Spiced Feijoa Cheesecake
Next Post: Cream Donut Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar


WELCOME TO BAKER GATHERER, THE LONE JOURNEY IN SEARCH OF SWEET FUSION

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • YouTube

are you on Instagram?

I’ve become slightly obsessed with making fresh I’ve become slightly obsessed with making fresh fruit slushies and frozen cocktail this summer. It’s been a great way to cool down and also enjoy a warm evening or two with friends. Below is a recipe for an Aperol Spritz Slushie that I’ve really been enjoying recently. Super quick and easy to make, especially since the 3X Bluicer Pro from @brevilleappliancesnz not only crushes the ice and blends everything together, I can also juice fresh oranges and lemons directly into the blending jug. Perfect for summer entertaining, let me know if you try this quick Slushie recipe.
——
Aperol Spritz Slushie
——
2 oranges
2 lemons
80ml Aperol (1/3 Cup)
125ml Prosecco (1/2 Cup)
2 Tablespoons Caster Sugar
3 cups of Ice

Method:
1. Add Aperol, Prosecco, sugar and ice cubes, into the blender jug and attach to juicer spout.
2. Turn variable speed dial to Speed 1 and juice oranges and lemons.
3. Remove juicer attachment and place blender jug onto motor base, close lid securely.
4. Select Frozen Cocktail program.
5. Pour mix into short glasses and serve topped with a slice of orange. Serves 3-4

#Gifted #BrevillePartner #Breville #BrevilleNZ @aperolspritznz
It’s very kiwi, very chunky and full of chocolat It’s very kiwi, very chunky and full of chocolate. This is my take on a nostalgic New Zealand classic. Jump through to my profile to grab the link for this Chocolate Chunk Tan Square.
Bake brownies, not frownies. That’s how I ended Bake brownies, not frownies. That’s how I ended my week by treating those I work with, with brownies today. I won’t lie, I ate 2 brownies too many 😂
Have you already planned your weekend baking! I’ Have you already planned your weekend baking! I’d love to hear about it.
Follow Baker Gatherer

keeping up with the jones

Would you like me to let you know when I share new recipes and content? You can subscribe below.

Loading

something sweet at random

Copyright © 2021 · Baker Gatherer