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Turkish delight cheesecake recipe

18 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

Ingredients

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
1665kj
400kcal 20%
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

Method

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.
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.
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.
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.
Top the cheesecake with the rhubarb and sprinkle with the extra pistachios to serve.

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