My Turkish Delight, Pomegranate and Meringue Cheesecake jewelled with Turkish delight and gold leaf the perfect celebration!
If you make this tag me in I want to see your creations recipe below:
Turkish Delight Cheescake
300 g Digestives
150g salted butter
Cheesecake Filling
500 g Full Fat Cream Cheese
100 g Icing Sugar
300 ml Double Cream
1 tsp Vanilla Extract
100g pomegranate seeds
1tsp rose extract
50g crushed meringue kisses
50g chopped Turkish delight
Decoration
Turkish delight 200g
50g pomegranate
Edible gold
2 rose buds pink
Meringue kisses
Whizz up the biscuits into a crumble then add in the melted butter. Stir until thoroughly coated and tumble into a 8inch cake pan with a removable base and refrigerate for 10mins.
For the filling whisk the rose extract, cream cheese, vanilla, cream and icing sugar together and then fold in the chopped pieces of Turkish delight, pomegranate. Pour into the cream cheese mixture and flatter with a spatula. Place in the fridge to set overnight ideally.
For the decoration top the cake with a Turkish delight pieces, pomegranate, meringues, rose petals and some gold leaf for that extra exuberant decoration for a special occassion.
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Natasha Syed is the dynamic Editor-in-Chief of British Muslim Magazine, the UK’s premium Travel & Lifestyle publication catering to Muslim audiences. With a passion for storytelling and a keen eye for celebrating diverse cultures, she leads the magazine in curating inspiring content that bridges heritage, modern luxury, and faith-driven experiences.
Under her leadership, British Muslim Magazine continues to set the standard for authentic, and engaging trusted narratives, making it the go-to source for Muslim traveler's and lifestyle enthusiasts across the UK and beyond.
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