This Turkish Delight Cheesecake Garnished with Rose Petals recipe is indulgence at its very best.
11 tennis biscuits, crushed
2-3 T (30 ml- 45 ml) melted butter
3/4 cup (180 ml) cold tap water
2 t (10 ml) rosewater (available from Chemist)
1 x 250 g Ina Paarman’s Lemon Cheesecake
1 cup (250 ml) fresh cream
few drops of red food colourant
150 g pink Turkish Delights, diced into 5mm blocks and tossed in a little icing sugar
Mix the biscuit crumbs with the butter and keep to one side. Pour the water and rosewater into a mixing bowl. Sprinkle the cheesecake mix over and beat until well blended with an electric beater. Cover with clingfilm and leave to firm in the fridge for 12-15 minutes. Remove from the refrigerator and beat again for 1 minute until smooth. Using the same beaters, whip the cream until stiff and fold gently into the cheesecake mixture using a spatula or metal spoon. Divide the mixture in half. Colour one half pink and add the diced Turkish Delight. Blend the pink and white cheesecake mixture together lightly using a knife, so that a streaky, marbled effect is achieved. Line a 20cm loose-bottom pan (base only) with a neat circle of baking paper. Pour the cheesecake mixture into the tin. Sprinkle the buttered crumbs over the mixture, press down and smooth gently with the back of a spoon.
Leave to set for at least 4 hours or overnight in the fridge. To turn out, slip a thin-bladed knife dipped in boiling water around the sides of the cake to loosen it. Place a large flat serving plate upside down over the loose-bottom tin and invert the cake onto the plate. Push the cake out and remove the base. Peel away the baking paper, which will now be on top of the cake.
Decorate with a small pink rosebud and lots of perfect petals.
By: Ina Paarman