Turkish Delight Cheesecake

Serves: 12 people | Prep time: 15-20 minutes | Setting time: 1-2 hours

Recipe by: Aurora Ratana

Base-

200g Ginger nut biscuits(crushed)

80g unsalted butter(melted)

1/4 tspn cardamom (ground)

1/4tsp mixed spice

Good pinch of Murray River Salt

Filling-

2 tblspns boiling water

2 tspns gelatine powder

375g cream cheese (room temp/soft)

1/3 cup caster sugar

1/2 tspn grated orange rind

1/3 cup thickened cream

150g White Chocolate (chopped)

1/2cup pistachios (toasted)

Topping-

1 packet creaming soda jelly

2 tspns rosewater or rose essence

Pinch of Murray River Salt

Grease a 6cm deep,19/20cm square or round tin, line base & sides extending paper 5cm above each side.
Combine base ingredients and press into tin. Chill until needed.
Place boiling water in a small dish and sprinkle over gelatine, stir till dissolved. Cool 5mins.
Beat cream cheese, sugar & Orange rind till light & fluffy. With beaters running gradually add cream, gelatine mixture and chocolate, beating until mixture thickens slightly. Stir in pistachios.
Pour into pan and refrigerate 2hrs or till just set.
Make jelly as per packet instructions, stir in rosewater/essence.
Refrigerate 1hr until cold but not set, then pour over cheesecake layer.
Refrigerate 4hrs or over night, then sprinkle with extra Pink Salt.
Lift out of tin slice & enjoy