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CDWM SA - Ep.13 - Imtiyaaz's - Dessert

Imtiyaaz's Raspberry Cheesecake & Turkish Delight Ice Cream

Ingredients

Serves: 6-8 people

Preparation time: 60 min

Raspberry cheesecake

  • 1 1/2 cups crushed lemon tennis biscuits
  • 30 ml butter, melted
  • 30 ml lemon juice
  • 1 egg, beaten
  • 300 g white chocolate
  • 250 g cream cheese
  • 1/4 cup granulated sugar
  • 1 cup cream, whipped
  • 1 cup raspberries
  • handful mint leaves and edible flowers, to garnish

Turkish delight ice cream

  • 3/4 cup castor sugar
  • 2 cups cream
  • 1 cup milk
  • 1 tsp vanilla essence
  • 3 tbsp rose water
  • 2 tbsp rose syrup, to garnish
  • 2 drops pink food colouring
  • 250 g Turkish delight, chopped
  • pinch salt

Preparation method

Raspberry cheesecake

  • Crush biscuits in food processor or with rolling pin. Add melted butter, mixing until desired crumbly consistency reached.
  • Spoon biscuit mixture into cupcake liners, pressing flat. Refrigerate until needed.
  • Melt chocolate in microwave, stirring every 20 sec.
  • Beat cream cheese with sugar, until smooth.
  • Add lemon juice, egg, chocolate, cream and raspberries. Gently fold in.
  • Slowly spoon mixture over chilled and set biscuit base.
  • Bake 170 C for 20 min, or until firm. Remove from oven and allow to cool.
  • Refrigerate 2 hrs or until set.

Turkish delight ice cream

  • Into blender, add castor sugar, cream, milk, vanilla essence, rose water, food colouring and salt. Mix.
  • Add 1/2 Turkish delight and blend until smooth.
  • Transfer to ice cream machine and churn 30 min.
  • Add remaining Turkish delight.
  • Churn further 30 min. Transfer to freezer to chill.
  • Serve drizzled with rose syrup and decorated with mint leaves and edible flowers.