Recipe Blogging

Marcus Wareing's Turkish Delight Cheesecake



Hands-on time 30min, plus 2hr chilling.
Serves 10

80g (3oz) unsalted butter, melted
2tbsp honey
200g (7oz) rich tea or other plain biscuit, crushed
3tbsp cocoa powder
4 gelatine leaves
250g (9oz) cream cheese
25g (1oz) caster sugar
250g (9oz) sour cream
2tbsp semi-skimmed or whole milk
3 x 50g bars chocolate covered Turkish delight, chopped
Rosewater to taste

1. Mix the melted butter and honey together, then add to the crushed biscuits and coca powder. Mix well, then press into a greased 20cm (8in) springform cake tin and refrigerate

2. Bloom the gelatine leaves in a little cold water and leave in the fridge. Beat the cream cheese until soft, then add the sugar and sour cream and mix well.

3. Heat the milk, then add the strained gelatine, stirring well. Add four spoonfuls, of the cream cheese mix to the milk. Stir well, then fold in the Turkish delight and rosewater to taste. Blend lightly with a stick blender or pulse in a blender.

4. Pour the mixture on the base. Chill in the fridge for couple of hours until firm