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

1. Beat together the Philly, sugar and rosewater using an electric mixer until smooth.
2. Beat in the gelatine mixture then add the cream and beat until well combined.
3. Stir in 3/4 cup of raspberries, the Turkish delight and half the pistachios.
4. Pour mixture into 4 serving glasses, then refrigerate 1 hour.
5. 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)