Quick Turkish Delight Cheesecake

A community recipe by dominobrown

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.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4

Metric U.S.

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 ounces 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.