Fry’s Turkish Delight Cheesecake

Berry Meringue Heart

Fry’s Turkish Delight Cheesecake

Creamy cheesecake with rose water and pieces of Fry's turkish delight, on a digestive biscuit base, topped with more pieces of Fry's turkish delight.
Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings 12


For the biscuit base

  • 350 gm Digestive biscuits (Approx 23 biscuits)
  • 175 gm Butter

For the cheesecake

  • 600 gm Full-fat soft cheese or mascarpone
  • 300 ml Double cream
  • 1-2 tbsp Rose water
  • 120 gm Icing sugar
  • 351 gm bars of Fry's turkish delight Chopped
  • Pink gel food colouring I use sugarflair

For the decoration

  • 351 gm bars of Fry's turkish delight Chopped


  • To make the biscuit base, crush the the biscuits in a food processor or place in a sandwich bag and crush with a rolling pin. Add the butter and mix well. Firmly press the biscuit base into an 8" loose-bottomed or springform tin and refrigerate while you make the filling.
  • Using a hand mixer, whip together the cream cheese and icing sugar for around 10-20 seconds, then add the cream, pink food colouring (if using) and 1-2 tsp of rose water. Mix together until the mixture is thick enough to coat the back of the spoon, around 20-30 seconds. Stir in the 3 chopped bars of turkish delight.
  • Put the cheesecake mixture onto the biscuit base, and refrigerate for at least 6 hours, preferably overnight.
  • To decorate, chop up the 3 remaining bars of turkish delight and place on the top of the cheesecake.


For best results, refrigerate the cheesecake overnight
Use a gel food colouring as liquid food colourings aren’t strong enough.
I used 2 tsp of rose water, but you can adjust to your taste. Add it gradually.
The biscuit base can easily be halved for a thinner base
Use Mascarpone for a creamier, richer cheesecake or full-fat cream cheese for a classic tangy cheesecake flavour.
To remove the cheesecake from the tin, run a thin knife along the edge of the cheesecake, then run a thin knife underneath the biscuit base to remove it and place onto a plate
This cheesecake will last for 3-4 days in the fridge

I have been dying to share this recipe – it has been on my “to do” list for ages and I have finally got round to making it. I was really happy with how it turned out and I have a feeling this recipe will be really popular!

This Fry’s turkish delight cheesecake is absolutely delicious. My Fry’s turkish delight fudge is the most popular recipe on my blog, closely followed by my Fry’s turkish delight ice-cream. It’s not hard to see why because Fry’s turkish delight is AMAZING.

This cheesecake is flavoured with rose water and has chunks of Fry’s turkish delight throughout and on top. It is pure cheesecake heaven!

As always, you can use all soft cheese (for the classic tangy cheesecake taste), all mascarpone (richer and creamier) or half and half. If you are looking to save money, I find that the supermarket own brand soft cheese works really well as long as it isn’t the cheapest budget version as it is too watery!

For this cheesecake, you can either use a springform cake tin or a loose-bottomed cake tin. Just make sure you press the biscuit base firmly into the tin otherwise it will be too crumbly and difficult to remove from the base of the tin.

I’ve used pink gel food colouring for the cheesecake mixture but it’s entirely optional.

I hope you love this recipe!

Adrianna x

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