Saffron Cheesecake

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Saffron Cheesecake is a sweet, creamy, silky, and smooth dessert consisting of layers of a well-baked pastry filled with a blend of saffron, fresh cream cheese, and sugar that makes a sweet and smooth, perfectly balanced dessert. 

This persian cheesecake recipe is not a usual one made by graham cracker and cream cheese, but this cheesecake recipe surely brings the equal richness and velvety texture as you want to eat anytime, anywhere.

serves
SERVES:
4 – 6 Persons

Cooking Time

Cooking Time:
40 Minutes
Skill Level
Skill Level:
Easy

Ingredients

  • 500mg Mascarpone Cheese
  • 100mg Saffron (soak in boiled water for an hour to extract its flavor)
  • 160g Caster Sugar
  • 1 Tbsp Leatherwood Honey (warmed)
  • 4 Eggs2 Tbsp Fresh lime juice
  • 50 ml Whiskey
  • Pastry Crust:
  • 1/3 cup Extra virgin olive oil
  • 2 Garlic cloves (finely minced)
  • 2 pinches Saffron strands
  • 1 Tsp Smoked paprika
  • 1 Tsp Ground cumin

INSTRUCTIONS:

  • To make the pastry crust add the flour, caster sugar, butter in a large bowl and mix it well with your hands for about 5 minutes to resemble the mixture. Add egg yolk and cold water and give it a quick knead using a spoon until it forms in an even dough. Not too sticky nor too dry. Keep it in the fridge for at least half an hour.
  • Filling : Add mascarpone cheese (if not available, you can use cream cheese too), soaked saffron, leatherwood honey, 4 eggs, and whiskey. Mix them well to bind it altogether.
  • Assembling :Put the dough out of the fridge and roll it down for even thickness. Gently put the dough in a greasy springform pan and pour something heavy on it (you can use baking beans or rice) after putting a foil paper on it. You can also use baking paper to avoid the stickiness on the pan. Preheat the oven to 180 degrees and bake the dough for about 15 to 20 minutes.
  • Take metal skewers, push shrimps into the skewers, and let drain off the excess mixture.
  • After a nice bake, pull the cake pan out of the oven, pour the filling carefully into the pastry and put it back in the oven at 160 degrees for about 20-25 minutes (check it after 15 minutes). The beautiful, full of texture and nice in color saffron cheesecake is ready to serve.

TIPS:

  • A very important one: Be gentle, low, and slow while making a cheesecake. As softness as smoothness needs a little extra care.
  • Make sure your ingredients are at room temperature for perfectness of the cheesecake. For a nice creamy smooth effect it is good not to use cold or melted butter instead soften it at room temperature.
  • By means of low and slow I literally mean to use your hand and not the BEATER or a MIXER of any kind for the batter.

Client Says

Slide Food enthusiast John Gray Slide Health enthusiast Mike J Slide Healthy food blogger Lilly W
YourSaffron sells a wide range of Saffron products such as Saffron herbs, threads, tea, coffee, honey, soaps and supplements. Their Saffron is grown, processed and packaged in Iran. The Saffron handpicked and dried using traditional Persian methods ensuring potent and fresh produce. The health benefits Saffron has to offer are second to none and that’s why we want to share the magic spice with all of Australia.

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