Turkish Delight Cheesecake Garnished with Rose Petals
For a special occasion, give our basic Lemon Cheesecake an exotic flavour with rosewater and chopped up Turkish delight. This variation has become a tradition in our family.
YOU WILL NEED
- 11 tennis biscuits, crushed
- 3 T (45 ml) butter, melted
- ¾ cup (180 ml) cold tap water
- 2 t (10 ml) rosewater (available from Chemist)
- 1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
- 1 x 250 g medium fat cream cheese
- 1 cup (250 ml) fresh cream
- few drops of red food colourant
- 150 g pink Turkish Delight, diced into 5 mm blocks and tossed in a little icing sugar
- grated white chocolate or small pink rosebuds or petals for garnish
Line a round 20 cm loose bottom pan with baking paper. Spray the sides with a non-stick spray.
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. Add cream cheese, beat again with the cream cheese until smooth.
Using the same beaters, but in a separate bowl, whip the cream until firm 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 mixtures together very lightly using a spatula, so that a streaky, marbled effect is achieved.
Pour the cheesecake mixture into the tin. Sprinkle the buttered crumbs over the mixture, press them down and smooth gently with the back of a spoon.
Leave to set for at least 6 hours or overnight in the fridge. To turn out, release the sides of the tin to loosen the cake. 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.
Garnish with sifted icing sugar and grated white chocolate or with a small pink rosebud and some perfect petals.