Turkish Delight Rose Cheesecake

Ingredient

Method

Base :  150g white cake, from cake dome, crumble with hand 25g cream cheese 5g roasted black sesame powder (optional) Rose Water: 100ml water 10g dried rose buds Filling: (NON BAKED) A: 125g cream cheese 20g butter 20g sugar 5ml lemon juice 25g condensed milk 15ml rose water 1/2 tsp vanilla extract B: 70g heavy cream, whipped C: 2 tsp gelatin powder 25ml boiled water 1 drop red food coloring (optional) Gelee: 35ml rose water 1.5 tsp gelatin powder 50ml boiled water 15g caster sugar Garnish: some cooked rose bud

1 Base: mix all ingredients until combined. Press mixture into base of 6 inches cake tin.  2 Filling: Cook the water and rose buds in a pot over small 8 minutes and steep for 5 minutes before strain. Set aside 3 Beat ing A until smooth and well combined. Add ing C and food colouring and stir to combine. Fold ing B and mix until well using spatula. 4 Pour the batter into cake pan, chill for 2 hours. 5 Gelee: Sprinkle gelatin powder into boiled water, let stand for 5 minutes until disolved. Mix it into rose water. 6 Pour the gelee carefully onto the cheesecake and garnish the cooked rose bud on top of the cheesecake. 7. Refrigerate for 4 hours or until set.