Tools

• Kitchen machines: Food Processors
• Knife blade
• Blender attachment
• Dual Whisk tool

Ingredients

Ingredients 1 
Pumpkin seeds  30 grams 
Shelled pistachio nuts     40 grams 
Digestive biscuits     200 grams 
Butter     80 grams 

Ingredients 2 
Raspberries  100 grams 
Turkish delight  100 grams 
Lemon  1 
Water  100 grams boiling
 
Ingredients 3 
Cream cheese  700 grams 
Caster sugar  100 grams 
Whipping cream  250 grams 
 
Ingredients 4 
Gelatine leaves  6 
Water  50 grams
 
Ingredients 5 
Lemon  1 

Ingredients 6 
Turkish delight  1

Method

Prep. (Before you begin) 
 
1 - Melt the butter. 
2 - Leave the butter to soften the cream cheese at room temperature. 
3 - Juice the lemons. 
4 - Soak the gelatine in cold water for 5 minutes. 

Getting started

1 - Fit the Knife blade to the food processor bowl. 
2 - Grease and line the square tin. 
3 - Pre heat the oven to 180°C.
 
Stage 1 

1 - Add the first 2 of Ingredients 1 (pumpkin seeds, pistachios) into the food processor bowl.
2 - Attach the lid and ensure it is locked into place.
3 - Pulse until the ingredients are roughly chopped. 
4 - Add the next of Ingredients 1 (biscuits) into the food processor bowl.
5 - Pulse until the mixture resembles coarse sand. 
6 - While the machine is running add the last of Ingredients 1 (butter).
7 - Continue until the mixture is combined. 
8 - Transfer the mixture into the square tin. 
9 - Press down firmly so the base is flat and even. 
10 - Bake for 10 minutes at 180°C.
 
Stage 2 

1 - Fit the Blender attachment to the machine.
2 - Add Ingredients 2 (raspberries, Turkish delight, lemon, water) into the blender goblet.
3 - Blend until smooth. 
4 - Strain the purée into a jug and set aside. 
 
Stage 3 

1 - Clean the food processor bowl and fit the Dual Whisk tool.
2 - Add the first 2 of Ingredients 3 (cream cheese, sugar) into the food processor.
3 - Mix until smooth and creamy. 
4 - Add the last of Ingredients 3 (cream) into the food processor.
5 - Mix until the mixture has thickened. 
 
Stage 4 

1 - Add Ingredients 4 (gelatine, water) into a small bowl.
2 - Microwave in 20 second intervals until the gelatine has dissolved.
3 - Add 1/3 of the gelatine mixture to the purée.
 
Stage 5 

1 - Add the rest of the gelatine mixture to the cream mixture. 
2 - Add Ingredients 5 (lemon juice) to the cream mixture.
3 - Mix until combined.
4 - Add half of the raspberry purée to the cream mixture. 
5 - Mix until just combined. 
 
Stage 6 

1 - Pour the cream mixture into the square tin. 
2 - Scatter over Ingredients 6 (turkish delight). 
3 - Drizzle the rest of the purée over the cheesecake. 
4 - Chill for 4 hours. 
5 - Serve.
6 - To Serve. Decorate with pistachios, rose petals and pomegranate seeds.

More like this
Dessert Recipes | Summer recipes | All recipes | Cake recipes