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Turkish delight cheesecakes with roasted rhubarb
Turkish delight cheesecakes with roasted rhubarb
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Impress your guests with these mini cheesecakes. Use 12 small moulds or 8 larger ramekins. Chill for 4 hours before serving.
Ingredients:
  • 150g gingernut biscuits, halved
  • 75g unsalted butter, melted
  • 430ml (1 3/4 cups) pouring cream
  • 3 thin slices peeled ginger
  • 3 x 5g leaves titanium-strength gelatine (see Notes)
  • 250g light cream cheese, softened
  • 280g (1 cup) Greek Style Yoghurt
  • 110g (1/2 cup) caster sugar
  • 200g rose-flavoured Turkish delight, finely chopped (see Notes)
  • 1 bunch rhubarb, trimmed, thinly sliced on the diagonal
  • 165g (3/4 cup) caster sugar
  • 1 orange, juiced
Instructions:
  • Prepare the molds by greasing them. Make the biscuit layer by blending the biscuits in a food processor until fine crumbs form. Add butter and blend until mixture is combined. Distribute the biscuit mixture evenly among the molds (approximately 1 tablespoon each). Use the base of a different mold to press down firmly and compact the mixture. Chill in the refrigerator until ready to use.
  • Place 180ml (3/4 cup) cream and ginger in a small saucepan over low heat and bring almost to a boil. In a bowl of cold water, soak gelatine for 3 minutes, then squeeze out excess water. Remove ginger from cream mixture, stir in gelatine until dissolved, and let cool for 10 minutes.
  • In an electric mixer, blend cream cheese, yogurt, and sugar on low speed until smooth. Add gelatin mixture and mix until fully combined, remembering to scrape down the sides of the bowl. In a separate bowl, whip 250ml (1 cup) of cream until soft peaks form, then gently fold it into the cream cheese mixture. Carefully fold in half of the Turkish delight. Distribute the mixture evenly among the molds and refrigerate for at least 4 hours until firm.
  • Preheat your oven to 180C. Toss fresh rhubarb with sugar in a small ovenproof dish, then generously drizzle over fragrant orange juice. Cover the dish with foil and bake for 30 minutes until the rhubarb is tender yet slightly firm. Allow it to cool, then chill in the refrigerator until ready to use.
  • To present, dip moulds in hot water and gently run a knife around the edges to release the cakes. Invert onto plates or cups and garnish with the remaining Turkish delight. Enjoy with rhubarb and syrup.

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