Marcus Wareing's Turkish Delight Cheesecake
Ingredients
- 200g rich tea (or other plain) biscuits crushed
- 3tbsp cocoa powder
- 80g unsalted butter
- 2tbsp clear honey
- 4 leaves gelatine
- 250g cream cheese
- 25g caster sugar
- 250g sour cream
- 2tbsp semi-skimmed or whole milk
- 3 x 50g bars chocolate covered turkish delight chopped
- rosewater to taste
Accompaniment
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Description
Delight your guests with this rich, creamy cheesecake.
Method
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1
Mix together the crushed biscuits and cocoa powder.
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2
Melt the butter in a small saucepan over a moderate heat, then mix in the honey.
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3
Pour into the biscuit mixture and stir well to combine.
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4
Press into a greased 20cm x 5cm deep spring form cake tin and refrigerate.
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5
Soak the gelatine leaves in a little cold water and leave in the fridge for 10 minutes.
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6
Beat the cream cheese until soft, then add the sugar and sour cream and beat well.
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7
Heat the milk gently in a small saucepan then remove from the heat.
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8
Squeeze the soaking liquid from the gelatine leaves, then add the leaves to the milk, stirring well.
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9
Add 4 spoonfuls of the cream cheese mixture to the milk, stir together well, then pass through a fine sieve into the remaining cream cheese mixture.
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10
Combine well, then fold in the turkish delight and enough rosewater to suit your taste.
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11
Blend lightly using a stick blender, or pulse briefly in a blender.
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12
Pour on to the chilled base and allow the cheesecake to set in the fridge for a couple of hours until firm.
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