Turkish Delight Cheesecake

Serves: 8 people

Recipe course: Cheesecake

Total time (min.): 270

Complexity (1 to 3): 1

Decorate this cheesecake simply with crushed pistachios or go fancy with rose petals, pomegranate seeds and nuts.

Tools

Food Processors
Knife blade
Blender attachment
Dual Whisk tool

Ingredients

Ingredients 1
Pumpkin seeds 30 grams
Shelled pistachio nuts    40 grams
Digestive biscuits    200 grams
Butter    80 grams

Ingredients 2
Raspberries 100 grams
Turkish delight 100 grams
Lemon 1
Water 100 grams boiling

Ingredients 3
Cream cheese 700 grams
Caster sugar 100 grams
Whipping cream 250 grams

Ingredients 4
Gelatine leaves 6
Water 50 grams

Ingredients 5
Lemon 1

Ingredients 6
Turkish delight 1

Method

Prep. (Before you begin)

1 - Melt the butter.
2 - Leave the butter to soften the cream cheese at room temperature.
3 - Juice the lemons.
4 - Soak the gelatine in cold water for 5 minutes.

Getting started

1 - Fit the Knife blade to the food processor bowl.
2 - Grease and line the square tin.
3 - Pre heat the oven to 180°C.

Stage 1

1 - Add the first 2 of Ingredients 1 (pumpkin seeds, pistachios) into the food processor bowl.
2 - Attach the lid and ensure it is locked into place.
3 - Pulse until the ingredients are roughly chopped.
4 - Add the next of Ingredients 1 (biscuits) into the food processor bowl.
5 - Pulse until the mixture resembles coarse sand.
6 - While the machine is running add the last of Ingredients 1 (butter).
7 - Continue until the mixture is combined.
8 - Transfer the mixture into the square tin.
9 - Press down firmly so the base is flat and even.
10 - Bake for 10 minutes at 180°C.

Stage 2

1 - Fit the Blender attachment to the machine.
2 - Add Ingredients 2 (raspberries, Turkish delight, lemon, water) into the blender goblet.
3 - Blend until smooth.
4 - Strain the purée into a jug and set aside.

Stage 3

1 - Clean the food processor bowl and fit the Dual Whisk tool.
2 - Add the first 2 of Ingredients 3 (cream cheese, sugar) into the food processor.
3 - Mix until smooth and creamy.
4 - Add the last of Ingredients 3 (cream) into the food processor.
5 - Mix until the mixture has thickened.

Stage 4

1 - Add Ingredients 4 (gelatine, water) into a small bowl.
2 - Microwave in 20 second intervals until the gelatine has dissolved.
3 - Add 1/3 of the gelatine mixture to the purée.

Stage 5

1 - Add the rest of the gelatine mixture to the cream mixture.
2 - Add Ingredients 5 (lemon juice) to the cream mixture.
3 - Mix until combined.
4 - Add half of the raspberry purée to the cream mixture.
5 - Mix until just combined.

Stage 6

1 - Pour the cream mixture into the square tin.
2 - Scatter over Ingredients 6 (turkish delight).
3 - Drizzle the rest of the purée over the cheesecake.
4 - Chill for 4 hours.
5 - Serve.
6 - To Serve. Decorate with pistachios, rose petals and pomegranate seeds.

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