Turkish delight cheesecake

🧾 Ingredients

For the Biscuit Base:

• 200g digestive biscuits or graham crackers (about 2 cups crushed)
• 100g (7 tbsp) butter, melted
• Optional: 1 tbsp ground pistachios for flavor

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For the Cheesecake Filling:

• 500g (2 cups) cream cheese, room temp
• 200ml (¾ cup + 1 tbsp) double cream or heavy cream
• 100g (½ cup) granulated sugar
• 1 tsp vanilla extract
• 1–2 tsp rose water (adjust to taste — start small!)
• 1 tbsp cornstarch (for structure)
• 2 large eggs
• 100g Turkish delight, chopped into small cubes (rose-flavored is classic)

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For the Rose Jelly Topping:

• 200ml (¾ cup + 1 tbsp) water
• 2 tsp gelatin powder (or 1 sheet gelatin)
• 2 tbsp rose water
• 2 tbsp sugar
• A drop of pink food coloring (optional)

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🌹 Garnish (Optional):

• Chopped pistachios
• Dried rose petals
• Extra cubes of Turkish delight

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👩‍🍳 Instructions

1. Make the Base:

1. Crush the biscuits finely.
2. Mix with melted butter and pistachios (if using).
3. Press into the base of a 9-inch springform pan lined with parchment.
4. Chill in the fridge while you make the filling.

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2. Make the Filling:

1. Preheat oven to 325°F (160°C).
2. In a large bowl, beat cream cheese and sugar until smooth.
3. Add cream, eggs, vanilla, cornstarch, and rose water. Mix until just combined.
4. Fold in chopped Turkish delight (tossed lightly in a little cornstarch to prevent sinking).
5. Pour over the chilled base and smooth the top.

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3. Bake:

• Bake for 50–60 minutes, until just set with a slight wobble in the center.
• Turn off the oven and let the cake cool inside with the door slightly open (to prevent cracking).
• Chill in the fridge for at least 4 hours, preferably overnight.

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4. Make the Rose Jelly Topping:

1. Soak gelatin in a little cold water (if using sheet). If using powder, bloom in 2 tbsp water.
2. Warm water and sugar in a pan until sugar dissolves.
3. Remove from heat, stir in rose water and coloring.
4. Stir in gelatin until dissolved completely.
5. Let it cool slightly, then pour gently over the chilled cheesecake.
6. Chill until set (about 2 hours).

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5. Garnish and Serve:

• Top with chopped pistachios, dried roses, or Turkish delight pieces.
• Slice with a warm, sharp knife for clean edges.

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🧊 Storage:

• Refrigerate up to 5 days.
• Freezing not recommended due to jelly topping, but base + filling freeze well (sans topping).

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💡 Variations:

• Add a shortbread or pistachio crust instead of digestives
• Use orange blossom water instead of rose for a citrusy twist
• Make as mini cheesecakes in a muffin pan