A buttery biscuit base, creamy cheesecake middle and pink jelly Turkish delight top ensures this no-bake slice will be added to your favourite recipes collection.
- 200g gingernut biscuits
- 80g butter, melted
- 1/4 teaspoon ground allspice
- 2 tablespoons boiling water
- 2 teaspoons gelatine powder
- 375g cream cheese, softened
- 1/3 cup caster sugar
- 1/2 teaspoon finely grated orange rind
- 2/3 cup thickened cream
- 150g Coles white chocolate with vanilla, melted
- 1/2 cup pistachio kernels, toasted
- 85g packet creaming soda jelly
- 2 teaspoons rosewater essence
Grease a 6cm-deep, 19cm square cake pan. Line base and all sides with baking paper extending paper 5cm above each side.
Place biscuits in a food processor. Process until coarse crumbs. Add butter and allspice. Process to combine. Press biscuit into base of prepared pan. Refrigerate until required.
Place boiling water in a small heatproof jug. Sprinkle over gelatine. Stir until gelatine dissolves. Cool for 5 minutes.
Using an electric mixer, beat cream cheese, sugar and orange rind until light and fluffy. With motor operating, gradually add cream, gelatine mixture and chocolate, beating until mixture thickens slightly. Stir in pistachios. Pour mixture into pan. Refrigerate for 2 hours or until just set.
Make jelly following packet directions. Stir in rosewater essence. Refrigerate for 1 hour or until cold but not set. Pour over cheesecake layer. Refrigerate for 4 hours or overnight until jelly is set. Carefully lift out of pan. Cut into squares. Serve.
Recipe by: Author: Amira Georgy Image credit: Nigel Lough Publication: Taste For Coles