• 300g digestive biscuits
  • 25g cocoa, sifted
  • 80g unsalted butter, melted
  • 8 gold-strength gelatine leaves
  • 1kg cream cheese, at room temperature
  • 275g caster sugar
  • 80ml milk
  • 300ml thickened cream
  • 3 tbs Turkish Delight loose- tea leaves
  • 60ml freshly brewed Turkish Delight Tea
  • 500g strawberries, hulled, halved


1. Pop the biscuits and the cocoa powder into a food processor and wiz until fine crumbs. Add the butter and pulse to combine.
2. Press mixture into the base of the cake pan, then chill while you make the filling.
3. Soak 5 gelatine leaves in cold water for 5 minutes.
4. Meanwhile, place cream cheese and 165g of the sugar into a food processor and whiz until smooth. Place the milk and 2tbs of Turkish Delight Tea (inside a tea sac) in a saucepan over medium-high heat and bring to just below boiling point. Turn down heat slightly and let heat for 6 minutes. During this time, squeeze the tea sac with a back of the spoon and then remove after the 6 minutes.
5. Squeeze excess water from the gelatine, then add the gelatine to the milk, stirring until the gelatine has dissolved. Cool, then add to the cream cheese mixture in the food processor and whiz to combine. Transfer to a bowl. Make up half a up of Turkish Delight tea (using 1 tbs of Turkish Delight tea)  and leave to cool.
6. Beat cream with electric beaters until soft peaks form, then fold into the cream cheese mixture with 1 tablespoon of cooled Turkish Delight tea. Pour filling over biscuit base. Cover with plastic wrap and chill for 4 hours or until filling is set.
7. Place strawberries and remaining 110g sugar in a large bowl with 125ml water, stirring to dissolve the sugar. Cover the bowl tightly with foil and place over a pan of simmering water (don’t let the bowl touch the water). Simmer for 20 minutes, topping up the pan with more water if needed, until the strawberries are very soft.
8. Soak remaining 3 gelatine leaves in cold water for 5 minutes. Strain the strawberry mixture through a fine sieve into a bowl – don’t press down on the fruit or the jelly will be cloudy. While the strawberry juice is warm, squeeze excess water from the gelatine, then stir the gelatine into the juice until dissolved. Stir in remaining 2 tablespoons of cooled Turkish Delight tea. Cool completely, then place in the fridge for 15 minutes until just starting to thicken. Pour jelly over cheesecake, then return to the fridge for 3-4 hours until the top has completely set.
We love to see all your Suki tea pics! If you give this recipe a go or try out your own tea recipes, send us a pic @Sukitea. We're easily impressed and we will maybe even send you out some tea samples!!