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How to make Turkish delight cheesecakes with roasted rhubarb

Yield = 12
Prep time: 0:45
Cook time: 0:35
Total time: 1:20

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) Tamar Valley Greek Style Yoghurt
  • 110g (1/2 cup) caster sugar
  • 200g rose-flavoured Turkish delight, finely chopped (see Notes)

Roasted rhubarb

  • 1 bunch rhubarb, trimmed, thinly sliced on the diagonal
  • 165g (3/4 cup) caster sugar
  • 1 orange, juiced

Method

  • Step 1 Grease moulds. To make biscuit layer, process biscuits in a food processor to fine crumbs. Add butter and process until combined. Divide biscuit mixture among moulds (about 1 tablespoon each). Using the base of another mould, press down firmly to compact. Refrigerate until needed.
  • Step 2 To make cheesecake layer, place 180ml (3/4 cup) cream and ginger in a small saucepan and bring almost to the boil over low heat. Meanwhile, soak gelatine in a bowl of cold water for 3 minutes to soften, then squeeze out excess water. Discard ginger from cream mixture, then stir in gelatine until dissolved. Cool for 10 minutes.
  • Step 3 Meanwhile, using an electric mixer, beat cream cheese, yoghurt and sugar on low speed until smooth, then beat in gelatine mixture until combined, scraping down the side of the bowl occasionally. In a clean bowl, whisk remaining 250ml (1 cup) cream to soft peaks, then fold into cream cheese mixture until just combined. Gently fold in half the Turkish delight. Divide mixture among the moulds, then refrigerate for 4 hours or until set.
  • Step 4 Preheat oven to 180C. To make rhubarb, toss rhubarb with sugar in a small ovenproof dish, then drizzle over orange juice. Cover dish with foil, then bake for 30 minutes or until rhubarb is soft but still holds its shape. Cool, then refrigerate until needed.
  • Step 5 To serve, briefly dip moulds in a bowl of hot water, then run a knife around the inside of each mould to release cakes. Carefully invert onto plates or into cups. Top with remaining Turkish delight. Serve with rhubarb and syrup.