Saffron has more uses than one might think. Yes, everyone knows that it is usually associated with rice, which gives those dishes a very special flavour and colour. But that aroma and warm orange colour also have a great deal to say in other dishes, including desserts. Are you game to try making this simple saffron cheesecake recipe?
Saffron cheesecake recipe
It’s very easy to make. Just follow these steps:
- Preheat the oven to 175ºC.
- This cake has a biscuit base. To make the base, crush 175 g biscuits – whatever type of biscuit you like – into “rough powdery breadcrumbs” and mix with 75 g of melted butter. It should look like a crumbly mixture.
- Prepare a mold (or tin) which can be placed into an oven. Cover the bottom of the mold with the biscuit base using a spoon press and pat down the mixture evenly over the base layer leaving it smooth. The mixture should be of an equal height all around.
- Now onto the filling. First, add 500g of cream cheese and 100g of sugar in a large bowl. Blend well.
- Mix a pinch of ground saffron with a teaspoon of sugar and add to the cream cheese mixture.
- Add two eggs and beat until there is a liquid and homogenous mixture.
- Pour the mixture onto the biscuit base of the mold (or tin) which has been previously prepared.
- Bake at 175°C for 35-40 minutes until set. (You can test this by inserting a needle into the centre of the cheesecake and if it comes out clean it’s done), let it rest and cool on a rack before refrigerating for at least 4 hours.
Serving and tasting
The result will be a cheesecake of an intense orange colour and a sweet saffron aroma. Delicious! It can be served with vanilla ice cream, custard, red fruit jam or honey. For an added delight when serving, opt for a glass of muscatel or sherry.