Turkish delight cheesecake recipe
 Shelina's Turkish delight cheesecake makes a beautiful centrepiece for an Eid feast. Best of all, it needs no baking at all, just set it in the fridge overnight and serve it the next day. You will need a food processor and a 20cm/8in springform cake tin to make this recipe. 300g/10½oz digestive biscuits150g/5½oz salted butter 300g/10½oz digestive biscuits 150g/5½oz salted butter 300ml/10fl oz double cream100g/3½oz golden icing sugar500g/1lb 2oz full-fat cream cheese1 tsp vanilla extract1 tsp rosewater100g/3½oz pomegranate seeds50g/1¾oz meringue kisses, crushed50g/1¾oz Turkish delight, roughly chopped 300ml/10fl oz double cream 100g/3½oz golden icing sugar 500g/1lb 2oz full-fat cream cheese 1 tsp vanilla extract 1 tsp rosewater 100g/3½oz pomegranate seeds 50g/1¾oz meringue kisses, crushed 50g/1¾oz Turkish delight, roughly chopped 200g/7oz Turkish delight10g/⅓oz meringue kisses50g/1¾oz pomegranate seeds2 sheets edible gold leafhandful pink rose petals 200g/7oz Turkish delight 10g/⅓oz meringue kisses 50g/1¾oz pomegranate seeds 2 sheets edible gold leaf handful pink rose petals Method To make the base, blitz the digestive biscuits in a food processor to make a fine crumb. Melt the salted butter in a pan or in the microwave, then combine the two in a mixing bowl and stir until thoroughly combined. Tip the buttery crumbs into a 20cm/8in springform cake tin, pressing down firmly to make a solid base. Chill in the fridge for 10 minutes.To make the cheesecake filling, whisk together the double cream and icing sugar until stiff peaks form when the whisk is removed. Fold or gently whisk in the cream cheese, vanilla extract, rosewater, then fold in the pomegranate seeds, crushed meringue and Turkish delight.Pour the filling into the cake tin over the chilled biscuit base and flatten the top with a spatula. Place in the fridge to set – you can check after a minimum of 2 hours but ideally leave the cheesecake overnight to set.To serve, decorate the top of the cheesecake with more Turkish delight, meringue, pomegranate seeds and some gold leaf. Finish with fresh rose petals and serve. To make the base, blitz the digestive biscuits in a food processor to make a fine crumb. Melt the salted butter in a pan or in the microwave, then combine the two in a mixing bowl and stir until thoroughly combined. Tip the buttery crumbs into a 20cm/8in springform cake tin, pressing down firmly to make a solid base. Chill in the fridge for 10 minutes. To make the base, blitz the digestive biscuits in a food processor to make a fine crumb. Melt the salted butter in a pan or in the microwave, then combine the two in a mixing bowl and stir until thoroughly combined. Tip the buttery crumbs into a 20cm/8in springform cake tin, pressing down firmly to make a solid base. Chill in the fridge for 10 minutes. To make the cheesecake filling, whisk together the double cream and icing sugar until stiff peaks form when the whisk is removed. Fold or gently whisk in the cream cheese, vanilla extract, rosewater, then fold in the pomegranate seeds, crushed meringue and Turkish delight. To make the cheesecake filling, whisk together the double cream and icing sugar until stiff peaks form when the whisk is removed. Fold or gently whisk in the cream cheese, vanilla extract, rosewater, then fold in the pomegranate seeds, crushed meringue and Turkish delight. Pour the filling into the cake tin over the chilled biscuit base and flatten the top with a spatula. Place in the fridge to set – you can check after a minimum of 2 hours but ideally leave the cheesecake overnight to set. Pour the filling into the cake tin over the chilled biscuit base and flatten the top with a spatula. Place in the fridge to set – you can check after a minimum of 2 hours but ideally leave the cheesecake overnight to set. To serve, decorate the top of the cheesecake with more Turkish delight, meringue, pomegranate seeds and some gold leaf. Finish with fresh rose petals and serve. To serve, decorate the top of the cheesecake with more Turkish delight, meringue, pomegranate seeds and some gold leaf. Finish with fresh rose petals and serve. Recipe tips Meringue kisses are mini meringues, often coloured pink or red. You can find them in big supermarkets, or try making them yourself with our easy raspberry mini meringues recipe.