Recipe of the week: **UPDATED



Deb's Turkish delight cheesecake

Course: Dessert
Prep Time: 30 minutes
Refrigeration: 6 hours
Total Time: 6 hours 30 minutes

My favourite dessert ever.



  • 250 g wine biscuits
  • 2 tbsp caster sugar
  • 2 tbsp cocoa powder
  • 100 g melted butter


  • 500 g cream cheese
  • half cup caster sugar
  • juice of a lemon
  • 1 tsp rose water
  • 1 tbsp powdered gelatin
  • half cup boiled water
  • 500 ml cream lightly whipped
  • 250 g rose Turkish delight
  • few drops red food colouring


For the base

  1. Munch up biscuits, plus 100g of melted butter. Mix all ingredients together and press into tin. Put in the fridge to set while you make the topping.

For the topping

  1. Beat cream cheese, caster sugar, lemon juice and rose water. Sprinkle gelatin over boiling water and warm until dissolved, then stir into cream cheese mixture. Let the gelatine warm until it dissolves and maybe help it along with a bit of stirring. Fold in whipped cream. Set aside 1 cup of mixture and add food colouring to make it pink/red.

  2. Add roughly chopped Turkish delight to the main mix, and then lightly mix in pink mixture with the main mix to create a marbled effect.

  3. Spoon on to base and refrigerate for at least 6 hours, preferably overnight.

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