Turkish Delight Cheesecakes

15 Mins Prep time
75 Mins Cooking time
Serves 4


  • 250g block PHILADELPHIA Cream Cheese, softened
  • 1/3 cup caster sugar
  • 1 teaspoon rosewater (optional)
  • 1 teaspoon gelatine, dissolved in 2 tablespoons boiling water
  • 1/3 cup cream
  • 1 cup (125g punnet) raspberries
  • 50g of Sweet as Two fat Blokes Chocolate Balls….Balls of Delight
  • 2 tablespoons pistachio nuts, toasted and roughly chopped

How to make it

  • BEAT together the PHILADELPHIA, sugar and rosewater using an electric mixer until smooth. Beat in the gelatine mixture then add the cream and beat until well combined.
  • STIR in 3/4 cup of raspberries, the Turkish delight and half the pistachios. Pour mixture into 4 serving glasses, then refrigerate 1 hour.
  • SERVE topped with remaining raspberries and pistachios.

For the perfect chilled cheesecake, mix the gelatine with the boiling water and set aside for 5 minutes before adding it to the PHILLY mix. Never add hot gelatine to a cold mixture as it sets into stringy lumps.

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