Turkish delight cheesecake
Turkish delight cheesecake Ingredients150g tennis biscuits, crushed80ml ( cup) melted butter10ml (2 tsp) gelatine powder30ml (2 tbsp) water250g full-fat cream cheese50g ( cup) castor sugar250ml (1 cup) sour cream5ml (1 tsp) rose water150g Turkish delight, dicedToppingRose petals1 extra-large egg white, lightly whiskedCastor sugarPomegranate seedsMethodMix 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, castor 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 castor 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. Serves 8.