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Quick Turkish Delight Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

An instant cheesecake in individual portions. This is not quite a 'set' cheesecake and has the consistency more like a fool. All measurements are approximate.

An instant cheesecake in individual portions. This is not quite a 'set' cheesecake and has the consistency more like a fool. All measurements are approximate.

Ingredients

Serves: 4

Metric Cups

For the Base:

  • 150 grams pistachios
  • 1 packet digestive biscuits
  • 2 knobs of butter

For the Cheesecake:

  • 200 grams mascarpone cheese
  • 200 millilitres double cream
  • 100 grams plain yoghurt
  • 1 pinch of ground cinnamon
  • 50 grams icing sugar (to taste)
  • 2 drops rose water
  • 2 drops pink food colouring if desired

For the Base:

  • 5⅓ ounces pistachios
  • 1 packet graham crackers
  • 2 knobs of butter

For the Cheesecake:

  • 7 ounces mascarpone cheese
  • 7 fluid ounce heavy cream
  • 3½ ounces plain yogurt
  • 1 pinch of ground cinnamon
  • 1¾ ounces confectioners' sugar (to taste)
  • 2 drops rose water
  • 2 drops pink food colouring if desired

Method

Quick Turkish Delight Cheesecake is a community recipe submitted by dominobrown and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • For the base... melt the butter. Crush the digestives and the pistachios, keeping some pistachios back for decorating.
  • Add the melted butter to the digestive biscuit mixture. Divide the base mixture into 4 small bowls and press into the bottom.
  • Pop in the fridge.
  • For the 'cheesecake'... Put the cream, mascarpone, yogurt and icing sugar into a bowl and whisk together until thick and smooth. Don't go crazy as you want to keep the texture quite soft.
  • Add a few drops of rose water and food colouring.
  • Divide the mixture into the small bowls containing the disgetive mixture.
  • To serve sprinkle some cinnamon and shards of green pistachios on top.
  • For the base... melt the butter. Crush the digestives and the pistachios, keeping some pistachios back for decorating.
  • Add the melted butter to the digestive biscuit mixture. Divide the base mixture into 4 small bowls and press into the bottom.
  • Pop in the fridge.
  • For the 'cheesecake'... Put the cream, mascarpone, yogurt and confectioners' sugar into a bowl and whisk together until thick and smooth. Don't go crazy as you want to keep the texture quite soft.
  • Add a few drops of rose water and food colouring.
  • Divide the mixture into the small bowls containing the disgetive mixture.
  • To serve sprinkle some cinnamon and shards of green pistachios on top.
  • Tell us what you think