Strawberry Cheesecake Delight
This strawberry cheesecake delight recipe was given to me, in hopes I would make this cheesecake. Thought I would just share the recipe with you.
Special Turkish delight it’s sometimes called.
8 leaves gelatin, or envelopes
1 tsp of sugar or honey to sweeten the gelatin to set
Add a dash of cornflour.
In a separate bowl add 1/4 cup of red, deep, fruity, sweet wine
a pinch of cloves whole would work better
A pinch of cinnamon up to 1/4 tsp
1/2 tsp lemon
A smidge of hot chilli powder (adds a subtle warming bite)
1 cup rose petals
1 cup rose water
1 cup hibiscus blossoms
1/4 cup of coconut powder or almond powder
Red coloring to give the gelatin a red to rose color
Steep wine, spices, blossoms/petals together. While you are doing that, mix gelatin mixture on slow heat with rosewater, honey and sugar. Strain wine through muslin/cheese-cloth, adding to gelatin, bring to boil and reduce on low heat to make a syrup. Pour into heart-shaped moulds let cool and set, dust with coconut, almond and icing sugar.
Take hibiscus and & rose petals, drained, roll into pellets/arrange like flowers ‘crystalize’ them by adding icing sugar dusted until sugar sets to dry. Save these to add for top decoration on the cheesecake.
250g digestive biscuit/or sweet shortcrust pie pastry
100g butter melted
1 vanilla pod crushed
600g soft cheese
100g icing sugar
284 ml double cream
A pint of strawberries. Take the gelatin syrup from delight mix; add biscuit base to melted butter; place in a pie dish and chill to set; mix vanilla flavor, soft cheese, icing sugar- blend; pour onto the base.
Take half the strawberries, blend, half the strawberries, arrange radially, pour gelatin syrup over strawberries. Pour the puree of strawberries over the gelatin syrup, once it’s all set, dust with icing sugar, add powdered almond and coconut powder; cinnamon hearts, decorate the edge/s with the petals.
Keep in refrigerated, take out 30 mins before serving.
Use alpine strawberries or just one large strawberry cut in half.