Shelina Permalloo served up a delicious Turkish delight cheesecake with pomegranate, rose petals and gold on Saturday Kitchen.

The ingredients for the base: 300g digestive biscuits and 150g salted butter.

For the cheesecake filling: 300ml double cream, 100g golden icing sugar, 500g full-fat cream cheese, 1 tsp vanilla extract, 1 tsp rosewater, 100g pomegranate seeds, 50g meringue kisses, crushed and 50g Turkish delight, roughly chopped.

To serve: 200g Turkish delight, 10g meringue kisses, 50g pomegranate seeds, 2 sheets edible gold leaf and handful pink rose petals.

See recipes by Shelina in her book titled: The Island Kitchen: Recipes from Mauritius and the Indian Ocean available from Amazon now.