Lovers of Turkish Delight bars will fall head overheels for this divine slice.
Ingredients
- 85g jelly crystals strawberry
- 2 tbs rosewater
- 250g chocolate ripple biscuits
- 125g butter melted
Filling
- 3 tsp gelatine powder
- 2 tbs water
- 500g cream cheese softened
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- 300ml thickened cream whipped
Topping
- 1/3 cup thickened cream
- 200g dark chocolate chopped
- 100g Turkish Delight bars chopped
Method
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Step 1Jelly: Make the jelly following packet instructions. Stir in rosewater. Pour into a 20cm square dish. Refrigerate for 3 hours or until set. Cut jelly into 2cm squares.
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Step 2Line a 23cm square cake pan with plastic wrap. Combine crushed biscuits and melted butter in a bowl. Stir to combine. Press over base of pan. Refrigerate for 30 minutes or until firm.
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Step 3Filling: Sprinkle gelatine over water in a heatproof cup. Stand cup in a pan of simmering water, until dissolved and then cool slightly. Using electric beaters, beat cream cheese, sugar and vanilla until smooth. Beat in gelatine mixture. Fold in whipped cream until combined. Spread half the mixture into pan. Sprinkle with jelly cubes. Spoon remaining cheesecake mixture into pan and smooth the surface. Refrigerate for 2 hours or until just set.
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Step 4Topping: Heat cream in a small saucepan. Add chocolate and stir over low heat until smooth. Cool for 10 minutes.
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Step 5Spread chocolate mixture over cheesecake. Sprinkle with Turkish Delight pieces. Refrigerate for 30 minutes. Serve slice cut into squares.
Recipe Notes
Jelly can be made the day before. This recipe can also be made in a 22cm round springform pan.
This recipe was created by Cathie Lonnie for Best Recipes.
This recipe was photographed by Amber De Florio for Best Recipes.
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