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.