Turkish Delight Cheesecake
Decorate this cheesecake simply with crushed pistachios or go fancy with rose petals, pomegranate seeds and nuts
Cheesecake
This cheesecake was inspired by a trip to the highlands of Scotland, be careful not to put too much whisky into the mix or the cream will not set.
Tools
Food Processors
Knife blade
Ingredients
For the base
- 150g digestives
- 20g demerara biscuits
- 70g melted butter
For the filling
- 350g cream cheese
- 500ml double cream
- 60g sugar
- 2 tbsp vanilla extract
- 2 tbsp whisky
- 3 tbsp honey
Method
For the base
- Attach the knife blade to the food processor.
- Add the biscuits, sugar and butter and process to a crumb consistency using the pulse action.
- Press the biscuit mixture into the base of the cake tin (20cm x 4cm flan ring). Place this into the refrigerator to set.
For the filling
- Place the cream cheese, vanilla extract, honey, whisky and sugar into the food processor with the knife blade fitted.
- Blend the mixture on speed 1 until combined.
- With the machine running add the cream until combined.
- Spread the mixture into the cake tin and refrigerate for at least 2 hours.
- When you are ready to serve, run a knife around the sidesand lift the ring off.
Chef’s tips: Ensure that the base has set otherwise it will come away when you add the mixture. Be careful not to over process the cheese and cream as they can split from too much blending.
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