Chocolate Entertaining

Turkish delight cheesecake

Name: Turkish delight cheesecake recipe
Yield: 12
Ingredients: 250g shortbread biscuits; 2 tsp runny honey; 90g unsalted butter; 100g nougat, roughly chopped; Dried rose petals to serve; Slivered pistachios to serve; 250g cream cheese, at room temperature; 250g thick Greek-style yoghurt; 130g caster sugar; 20.00 ml vanilla extract; 600ml thickened cream; 4 platinum-strength gelatine leaves, soaked in cold water for 5 minutes; 300ml thickened cream; 20.00 ml caster sugar; 2 tsp vanilla bean paste; 100g thick Greek-style yoghurt; 1 tsp rosewater

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by Aoife Noonan

CHEF

Oct 17, 2024

This iconic Turkish delight candy is reimagined in this luxurious no-bake cheesecake. Subtle flavours of rose, honey and pistachio are elegantly woven through this rich and creamy dessert, offering the perfect balance of sweet, floral and nutty. Adding Greek yoghurt to the cream cheese centre elevates the filling to a lighter texture, while the elegant rosewater cream offers a fragrant final touch. Refined, simple and delicious, this Turkish delight cheesecake recipe is one to return to.

Recipe note: Begin this recipe at least 6 hours ahead. You’ll need a 22cm springform pan.

250g shortbread biscuits
2 tsp runny honey
90g unsalted butter
100g nougat, roughly chopped
Dried rose petals to serve
Slivered pistachios to serve

Filling

250g cream cheese, at room temperature
250g thick Greek-style yoghurt
130g caster sugar
1 tbs vanilla extract
600ml thickened cream
4 platinum-strength gelatine leaves, soaked in cold water for 5 minutes

Rosewater cream

300ml thickened cream
1 tbs caster sugar
2 tsp vanilla bean paste
100g thick Greek-style yoghurt
1 tsp rosewater

Method

1.

Grease a 22cm springform pan and line base with baking paper.
2.

Place the shortbread in a food processor and whiz until a powder. Add the honey and melted butter and whiz until combined. Spoon into prepared pan and press into base, packing down to ensure a smooth, even layer. Chill for 15 minutes.
3.

For the filling, place the cream cheese in a stand mixer fitted with the whisk attachment and whisk until smooth. Add the yoghurt, sugar and vanilla and whisk to combine.
4.

Place 100ml of the cream in a small saucepan and bring to a simmer. Drain soaked gelatine leaves and squeeze out water, then add to the hot cream. Whisk to dissolve. Pour hot cream into cream cheese and yoghurt mixture and whisk well. Transfer to a large bowl. Place the remaining cream in a stand mixer fitted with the whisk attachment and whisk to soft peaks. Gently fold through the yoghurt mixture. Pour into prepared pan and chill for 4 hours, or overnight, to set
5.

For the rosewater cream, whisk the cream, sugar and vanilla in a large bowl until soft peaks form. Gently fold the yoghurt and rosewater into the cream mixture until combined. Chill until ready to assemble.
6.

Transfer cheesecake to a serving plate. Top with rosewater cream and decorate with nougat, rose petals and pistachios.