WEEKEND COOKING
T U RK I S H D E L I G H T CHEESECAKE Serves 14 Takes 45 mins plus 5 hrs chilling Cost per serve 68p 100g oaties biscuits 50g shelled pistachios, chopped, plus extra to decorate 50g butter, melted 225g caster sugar ã ÛÔ » Éô ÉÛ É ÔÉÁ £ Â ã » Éô É « » 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, chopped
1 Preheat the oven to gas 6, 200°C, fan 180°C. Blitz the biscuits in a food Ô É ÛÛÉ ãÉ Â Û Â ÉÂÛ«Ûã  ÷ Add the pistachios and butter and Ôè»Û £ «Â &« Á»÷ Ô ÛÛ «ÂãÉ Á springform tin. Bake for 5 mins, then Û ã Û« ãÉ ÉÉ» ÉÁÔ» ã »÷ 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, ã¨ Â Û ã Û« ãÉ ÉÉ» ÉÁÔ» ã »÷ ¨«»» Éó èÂã«» ÷ ãÉ Û ó 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 »«Â£ »Á  ¨«»» ¢É ã » Ûã ¨ Û 5 Top with the rhubarb and sprinkle with the extra pistachios to serve. Each serving contains Energy
1666kJ 400kcal 20%
Fat
Saturates
Sugars
Salt
28g 17g 27g 0.4g 41% 83% 30% 7%
of the reference intake. See page 8. Carbohydrate 31g Protein 6g Fibre 2g
For more weekend dining recipes, visit tesco.com/realfood
35