Turkish Delight Cheesecake

For any-and-all Turkish Delight fans out there, this in the dessert for you - delicious creamy cheesecakes with a buttery biscuit base. They're super easy to rustle up in mini form, or as one large sharing centre piece for a special occasion.

For 10 mini cheesecakes or 1 large:

80g butter

200g ginger nut biscuits

100ml sour cream

3 bars Turkish Delight

2 gelatine leaves

40g caster sugar

200g cream cheese

1 tsp rose water

150ml double cream

Raspberries

1. Make the cheesecake base by blitzing the ginger nuts, melted butter and a small pinch of salt. Press the mix in to either 10 mini moulds or one large tin and refrigerate whilst you make the filling.

2. Melt one bar of Turkish Delight over a low heat, then add the sour cream. Take off the heat to cool slightly and add the gelatine to dissolve (gelatine leaves soften in cold water).

3. Combine the sugar, rose water and cream cheese, then add the sour cream mix with two chopped Turkish Delight bars, chopped in to bite-sized.

4. Whisk the double cream in a separate bowl and lightly fold everything together.

5. Pour the cream mix in to the moulds or tin and refrigerate until firm.

6. I served it with additional rose petals and tart raspberries to offset the sweetness - delish!