Turkish Delight Cheesecake - CBC 4

This is my fourth cook book challenge, which also doubled as Hubby's Valentines Day present. I've decided that if I can get through maybe 75 of my books this year then I will treat myself to either the pasta attachment or the ice cream maker bowl for my kitchen aid. Think I may need to get a move on!!!

I became a complete Marcus Wareing fan when I saw the first series of 'The Great British Menu' on TV. Who will ever forget the amazing Custard Tart he produced? Made my mouth water! I bought the book from the series so I could give the recipe a try and then promptly chickened out. I mean, he is a Michelin star chef and I'm just me!!! Maybe I'll make that one my cook book challenge 75?!?!?!? In any case, Hubby bought me Marcus' new book 'Nutmeg and Custard' for Christmas and while I was flicking through it one night he spotted the pictures for the Turkish Delight Cheesecake. Two of Hubby's favourite things wrapped up in one recipe, he was in seventh heaven. I've made loads of cheesecakes before so I figured this recipe may be a good place to start, I'll build up to the Custard Tart ;0)

Marcus Wareing's Turkish Delight Cheesecake

200g rich tea biscuits, crushed (I used nice biscuits)

3 tbsp cocoa powder

80g unsalted butter, plus extra for greasing

2 tbsp clear honey (Hubby isn't a big fan of honey so I used golden syrup)

4 leaves gelatine

250g cream cheese

25g caster sugar

250g sour cream

2 tbsp semi skimmed or whole milk

3 x 50g bars chocolate covered Turkish Delight, chopped

Rosewater, to taste

Mix together the crushed biscuits and cocoa powder. Melt the butter in a small saucepan over a moderate heat, then mix in the honey. Pour into the biscuit mixture and stir well to combine, then press into a greased spring form cake tin (20cm in diameter and 8cm deep) and refrigerate.

Soak the gelatine leaves in a little cold water and leave in the fridge for 10 mins. Beat the cream cheese until soft, then add the sugar and sour cream and beat well.

Heat the milk gently in a small saucepan, then remove from the heat. Squeeze the soaking liquid from the gelatine leaves, then add them to the milk, stirring well. Add 4 spoonfuls of the cream cheese mixture to the milk, stir together well, then pass through a fine sieve into the remaining cream cheese mixture. Combine well, then fold in the Turkish Delight and enough rosewater to suit your taste.

Blend lightly using a stick blender, or pulse briefly in a blender. Pour on to the chilled base and allow the cheesecake to set in the fridge for a couple of hours until firm.

Serves 8-10 (or 1 Husband over a couple of days!)

Taken from Marcus Wareing's Nutmeg and Custard

I added one capful (a very precise measurement I know) of rosewater to the mixture, which tasted like enough while the mixture was still being put together. I found that the rosewater flavour seemed to diminish once the cheesecake was set though so next time I'll add a bit more in. Hubby seemed to enjoy it though and as it was his present that was the main thing ;0)