HOW TO MAKE TURKISH DELIGHT RECIPES

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TURKISH DELIGHT CHEESECAKE RECIPE - BBC FOOD



Turkish delight cheesecake recipe - BBC Food image

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.

Provided by Shelina Permalloo

Prep Time 12 hours

Cook Time 10 minutes

Yield Serves 8–10

Number Of Ingredients 15

300g/10½oz digestive biscuits
150g/5½oz salted butter
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 delight
10g/⅓oz meringue kisses
50g/1¾oz pomegranate seeds
2 sheets edible gold leaf
handful pink rose petals

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.

TURKISH DELIGHT RECIPE - BBC FOOD



Turkish delight recipe - BBC Food image

Tempt your guests with pretty, pink squares of rose-flavoured Turkish delight. Placed in decorative boxes, they make very special gifts. Equipment and preparation: You will need two heavy-based saucepans, a 13x20cm/5x8in bread tin or dish and a food/sugar thermometer.

Provided by Philippa Davis

Prep Time 30 minutes

Cook Time 2 hours

Yield Makes 24 squares

Number Of Ingredients 8

400g/14oz granulated sugar
1 tbsp lemon juice
¼ tsp cream of tartar
80g/2¾oz cornflour
¼ tsp red food colouring
2 tsp rosewater
80g/2¾oz icing sugar
2 tbsp cornflour

Steps:

  • Lightly oil a large piece of cling film and press well into your tin or dish, leaving enough overlap on each side to fold over and cover the top of the Turkish delight once made.
  • In a clean, heavy-based saucepan add the sugar, lemon juice and 250ml/9fl oz of water. The mixture should reach about halfway up the pot. Heat gently to dissolve the sugar, stirring occasionally with a clean, metal spoon. This will take about 15 minutes.
  • Once dissolved, brush down the sides of the pan with a wet pastry brush (this prevents sugar crystals from forming). Turn the heat up, insert the thermometer and bring to a boil. Without stirring, cook until the temperature on the thermometer reaches 115C/239F. This will take around 10 minutes. Once it reaches that temperature, remove the syrup from the heat and let it cool slightly.
  • In another heavy-based saucepan, whisk another 250ml/9fl oz of water with the cream of tartar and cornflour until smooth. Place on a low heat and cook, whisking frequently, until the mixture forms a thick paste and starts to blow hot bubbles. This will take about 10 minutes.
  • Take off the heat and gradually add the hot sugar syrup, whisking thoroughly between each addition to prevent lumps forming. Once smooth, use a silicone spatula to scrape down and clean the sides of the pan.
  • Place the pan on a medium heat and cook until the mixture just begins to bubble. Turn the heat down to low and cook for a further 45 minutes. You will need to stir every 5 minutes – I tend to use a silicon spatula, then scrape it down with a knife to keep all the mix in the pan.
  • After 45 minutes, take the pan off the heat and stir through the food colouring and rose water. Pour into the lined tin and fold over the oiled cling film to cover. Using a spoon, carefully press down on the cling film to flatten the surface. Once smooth, fold back the cling film to leave the Turkish delight exposed. Leave out to cool for at least six hours or overnight to set.
  • For dusting, when set, mix the icing sugar and cornflour in a large bowl. Sprinkle 1 tablespoon of this mixture onto a board.
  • Carefully turn out the Turkish delight and cut into 24 squares with a lightly-oiled knife. In batches, toss the squares in the icing sugar mixture until they are well coated.
  • Store the Turkish delight in a loosely covered container (not in the fridge) with the remaining icing sugar. This will keep for about one week.

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TURKISH DELIGHT CHEESECAKE RECIPE - BBC FOOD
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.
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Tempt your guests with pretty, pink squares of rose-flavoured Turkish delight. Placed in decorative boxes, they make very special gifts. Equipment and preparation: You will need two heavy-based saucepans, a 13x20cm/5x8in bread tin or dish and a food/sugar thermometer.
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