I love Turkish delight and I love chocolate. They have a natural affinity, so it's not beyond the realm of reason to believe that a cheesecake incorporating both flavours will take you straight to heaven.

RECIPE: Turkish Delight Cheesecake

Serves 8

175g Chocolate Ripple biscuits
50g butter, melted
3 tsp gelatine
500g cream cheese
1/2 cup caster sugar
300ml cream, lightly whipped
1 tsp rosewater

a few drops pink food colouring

Crush the chocolate ripple biscuits into fine crumbs and stir in the melted butter. Press into a lined 20cm springform pan and place in the fridge while you make the filling. Sprinkle the gelatine over a quarter of a cup of cold water. When it has dissolved heat gently and set aside.

Whisk the cream cheese with the caster sugar, then stir in the cream and rosewater. Stir through the gelatine and add a couple of drops of food colouring. Stir through and keep adding a drop at a time if you need to adjust the colour. Pour over the biscuit base and place in the fridge overnight.