Saffron Cheesecake
Saffron Cheesecake …the best thing ever! Smooth, beautifully flavoured, most addictive, so satisfying. I know I’ve said this before, but honestly, this is my ALL TIME favourite cheesecake. Flavouring this beautiful recipe is a very special product, the best quality saffron I’ve ever used from Tahmina International.
Ingredients
Biscuit base
- 200 g digestive biscuits
- 25 g pistachios finely chopped
- 50 g unsalted butter
- 1 pinch saffron strands generous
Saffron Cheesecake Filling
- 150 g mascarpone
- 175 g cream cheese
- 300 g sweetened condensed milk
- 200 g single cream
- 25 g cornflour
- 3 eggs
- 1/2 tsp vanilla bean paste
- 1 tsp saffron strands
Mascarpone Saffron Cream
- 100 g mascarpone
- 50 g whipping cream
- 15 g {1 tbsp} icing sugar
- 1 pinch saffron strands generous
To garnish
- saffron strands
- Pistachio slivers
- Organic rose petals
Instructions
Biscuit base
- Preheat the oven at 180C. Prepare one loose bottomed 8-9" round tin, or smaller tins as desired. Lightly grease the inside, and wrap the outside with heavy duty foil. Place on baking tray.
- Place all ingredients except pistachios in jar of processor. Process until fine breadcrumb like mix. Stir in chopped pistachios.
- Turn into prepared tin, press gently. Bake for 10 minutes. Cool on rack, then top with saffron cheesecake filling.
Saffron Cheesecake Filling
- Place all ingredients other than saffron in jar of processor. Blend for 30 seconds to a minute until well mixed together. {I used the Thermomix, Speed 7, 20 seconds}
- Add the saffron strands and mix in on low speed {Thermomix, Reverse speed 4, 5 seconds}
- Pour over biscuit base. Pour about 1 cup of water into baking tray. Bake 170c for an hour/until slightly firm to touch. Cool completely, then cover and chill overnight.
Mascarpone Saffron Cream
- Place whipping cream and sugar in a large bowl and whip to medium stiff peaks. Add mascarpone and whip on slow speed until blended, then add saffron strands and mix in on lowest speed for 20 seconds.
- Transfer to piping bag fitted with star nozzle. Pipe over chilled cheesecake. Garnish with pistachio slivers, saffron strands and fresh, organic rose petals.