Turkish Delight Cheesecake by Shelina Permalloo

My Turkish Delight, Pomegranate and Meringue Cheesecake jewelled with Turkish delight and gold leaf the perfect celebration!

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Turkish Delight Cheescake 

300 g Digestives

150g salted butter

Cheesecake Filling

500 g Full Fat Cream Cheese

100 g Icing Sugar

300 ml Double Cream

1 tsp Vanilla Extract

100g pomegranate seeds 

1tsp rose extract 

50g crushed meringue kisses 

50g chopped Turkish delight 

Decoration

Turkish delight 200g 

50g pomegranate 

Edible gold 

2 rose buds pink 

Meringue kisses 

Whizz up the biscuits into a crumble then add in the melted butter. Stir until thoroughly coated and tumble into a 8inch cake pan with a removable base and refrigerate for 10mins.

For the filling whisk the rose extract, cream cheese, vanilla, cream and icing sugar together and then fold in the chopped pieces of Turkish delight, pomegranate. Pour into the cream cheese mixture and flatter with a spatula. Place in the fridge to set overnight ideally. 

For the decoration top the cake with a Turkish delight pieces, pomegranate, meringues, rose petals and some gold leaf for that extra exuberant decoration for a special occassion.

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