Turkish delight cheesecake

Makes 1 large cake Preparation time: 20 min Chilling time: 4 hours and 15 min

CRUST

11 Tennis biscuits, crushed (any tea biscuit of choice) 30-45 ml (2-3 T) butter, melted

FILLING

180 ml (¾ c) water 10 ml (2 t) rosewater 250 g (1 packet) instant lemon cheesecake mix 250 ml (1 c) cream, chilled few drops of red food colouring 150 g pink Turkish delight sweets, diced and rolled in icing sugar

TO DECORATE

extra Turkish delight sweets and rose petals (optional) 1 CRUST Line a 20 cm loosebottom baking tin with baking paper. 2 Mix the biscuit crumbs and butter and press into a baking tin. Chill until set.

3 FILLING

Pour the water and rosewater into a mixing bowl, add the cheesecake mix and beat well with an electric beater. Cover with cling film and chill for 15 minutes.

4 Beat again for 1 minute until smooth. Whip the cream until stiff and fold into the cheesecake mixture.

5 Transfer half the mixture to another bowl. Tint one lot of mixture with food colouring and add the Turkish delight.

6 Return the pink mixture to the uncoloured mixture and lightly mix the two with a knife to make a marbled effect.

7 Pour the streaky mixture into the crust and leave to set for about 4 hours.

8 Transfer from the tin to a serving plate.

9 TO DECORATE Top the cheesecake with extra Turkish delight and rose petals, if using.

TIPS

● For chocolate decadence, swirl a few spoonfuls of melted chocolate into the mixing bowl (in place of the Turkish delight and food colouring) before leaving to set. ● For an even tangier lemon taste, stir a few spoonfuls of lemon curd into one half of the cheesecake mix (in place of the Turkish delight sweets). Decorate with sugared lemon peel strips.

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