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Turkish delight cheesecake recipe

Turkish delight cheesecake recipe

17 ratings

With a pistachio biscuit base, jewels of Turkish delight and sweet baked rhubarb, this beautiful vanilla cheesecake has really got the wow-factor. To really channel the flavours of classic Turkish delight, add a little rose cordial to the rhubarb before baking and drizzle the pretty pink syrup over the finished cheesecake. Give this stunning dessert a go for your next dinner party. See method

  • Serves 14
  • 20 mins to prepare and 25 mins to cook, plus 5 hrs chilling
  • 400 calories / serving


  • 100g oaty rounds biscuits
  • 50g shelled pistachios, chopped, plus extra to decorate
  • 50g butter, melted
  • 225g caster sugar
  • 2 tbsp elderflower and rose (or pomegranate and elderflower) cordial
  • 400g forced pink rhubarb, trimmed and sliced into 5cm pieces
  • 5 sheets leaf gelatine
  • 2 x 280g packs soft cheese
  • 200ml double cream
  • 1 tsp vanilla bean paste
  • 2 tbsp lemon juice
  • 150g bar Turkish delight chocolate bar, chopped

Each serving contains

  • Energy

  • Fat

    28g 41%
  • Saturates

    17g 83%
  • Sugars

    27g 30%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 30.7g Protein 6.1g Fibre 1.5g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Blitz the biscuits in a food processor to a fine sand consistency. Add the pistachios and butter and pulse again. Firmly press into a 20cm springform tin. Bake for 5 mins, then set aside to cool completely.
  2. Stir 75g sugar and the cordial in a large baking tin. Heat in the oven for 5 mins or until thickened. Add the rhubarb, cover with foil, bake for 15 mins, then set aside to cool completely. Chill, covered, until ready to serve.
  3. Put the gelatine in a bowl of cold water for 5 mins to soften. Squeeze out the water, put the leaves in a heatproof bowl, cover with 1 tbsp boiling water and stir to dissolve.
  4. Using a hand mixer, beat the soft cheese until smooth. Pour in the cream, vanilla, remaining sugar, liquid gelatine and the lemon juice. Beat for 1 min, then fold in the Turkish delight. Pour onto the biscuit base, cover with cling film and chill for at least 5 hrs.
  5. Top the cheesecake with the rhubarb and sprinkle with the extra pistachios to serve.

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