DOUBLE DELIGHT RECIPES

Steps:

• Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
• In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
• Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
• Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
• Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Steps:

• 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.