Turkish Delight Cheesecakes
- 250g block PHILADELPHIA Cream Cheese, softened
- 1/3 cup caster sugar
- 1 teaspoon rosewater (optional)
- 1 teaspoon gelatine, dissolved in 2 tablespoons boiling water
- 1/3 cup cream
- 1 cup (125g punnet) raspberries
- 50g Turkish delight (plain or chocolate coated), finely chopped
- 2 tablespoons pistachio nuts, toasted and roughly chopped
- Beat together the Philly, sugar and rosewater using an electric mixer until smooth.
- Beat in the gelatine mixture then add the cream and beat until well combined.
- Stir in 3/4 cup of raspberries, the Turkish delight and half the pistachios.
- Pour mixture into 4 serving glasses, then refrigerate 1 hour.
- Serve topped with remaining raspberries and pistachios.
philadelphia cream cheese, caster sugar, rosewater, gelatine, cream, raspberries, turkish, pistachio nuts
Taken from www.kraftrecipes.com/recipes/turkish-delight-cheesecakes-109855.aspx (may not work)