Tesco Food Officialのインスタグラム(tescofood) - 3月3日 19時14分
So what’s Turkish delight cheesecake? Put simply, a heavenly match of cool, tangy cheese and sweet, flowery flavours… That’s your Sunday showstopper sorted.
Ingredients
100g oaty rounds biscuits
50g shelled pistachios, chopped, plus extra to decorate
50g butter, melted
225g caster sugar
2 tbsp elderflower and rose (or pomegranate and elderflower) cordial
400g forced pink rhubarb, trimmed and sliced into 5cm pieces
5 sheets leaf gelatine
2 x 280g packs soft cheese
200ml double cream
1 tsp vanilla bean paste
2 tbsp lemon juice
150g bar Turkish delight chocolate bar, chopped
Method
1. Preheat the oven to gas 6, 200°C, fan 180°C. Blitz the biscuits in a food processor to a fine sand consistency. Add the pistachios and butter and pulse again. Firmly press into a 20cm springform tin. Bake for 5 mins, then set aside to cool completely.
2. Stir 75g sugar and the cordial in a large baking tin. Heat in the oven for 5 mins or until thickened. Add the rhubarb, cover with foil, bake for 15 mins, then set aside to cool completely. Chill, covered, until ready to serve.
3. Put the gelatine in a bowl of cold water for 5 mins to soften. Squeeze out the water, put the leaves in a heatproof bowl, cover with 1 tbsp boiling water and stir to dissolve.
4. Using a hand mixer, beat the soft cheese until smooth. Pour in the cream, vanilla, remaining sugar, liquid gelatine and the lemon juice. Beat for 1 min, then fold in the Turkish delight. Pour onto the biscuit base, cover with cling film and chill for at least 5 hrs.
5. Top with the rhubarb and sprinkle with the extra pistachios to serve.
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