•11 Tennis biscuits, crushed
•30-45 ml (2-3 T) butter, melted
•180 ml (¾ c) water
•10 ml (2 t) rosewater
•250 g (1 packet) instant lemon cheesecake mix
•250 ml (1 c) cream, chilled
•few drops of red food colouring
•150 g pink Turkish delight sweets, diced and rolled in icing sugar
•extra Turkish delight sweets and rose petals (optional)
1 CRUST Line a 20 cm loosebottom baking tin with baking paper.
2 Mix the biscuit crumbs and butter and press into a baking tin. Chill until set.
3 FILLING Pour the water and rosewater into a mixing bowl, add the cheesecake mix and beat well with an electric beater. Cover with cling film and chill for 15 minutes.
4 Beat again for 1 minute until smooth. Whip the cream until stiff and fold into the cheesecake mixture.
5 Transfer half the mixture to another bowl. Tint one lot of mixture with food colouring and add the Turkish delight.
6 Return the pink mixture to the uncoloured mixture and lightly mix the two with a knife to make a marbled effect.
7 Pour the streaky mixture into the crust and leave to set for about 4 hours.
8 Transfer from the tin to a serving plate.
9 TO DECORATE Top the cheesecake with extra Turkish delight and rose petals, if using.
● For chocolate decadence, swirl a few spoonfuls of melted chocolate into the mixing bowl (in place of the Turkish delight and food colouring) before leaving to set.
● For an even tangier lemon taste, stir a few spoonfuls of lemon curd into one half of the cheesecake mix (in place of the Turkish delight sweets). Decorate with sugared lemon peel strips.
INFO & TIPS
Thanks to Belinda Allen from Florida Hills, Johannesburg for this recipe.