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Save to my recipesSaffron Cheesecake Ingredients
| Saffron pinch | ||
| 225 grams | Shortcrust Pastry | |
| 350 grams | Curd Cheese | |
| 75 grams | Golden Granulated Sugar (Billington's) |  |
| 6 tbsp | Milk |  |
| 3 | Free Range Eggs |  |
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Saffron Cheesecake
Recipe Submitted By: bakingmad
A sophisticated pudding. Make ahead and serve chilled with fresh berries
| Preparation Time | 40 minutes |
|---|---|
| Baking Time | 50 minutes |
| Portions | 8 slices |
| Skill Level | Medium |
| Average Rating |  |
Additional Ingredients
| 75 grams | Raspberries |
This recipe uses
How to make Saffron Cheesecake
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Soak the saffron threads for 20 minutes in a tablespoon of hot water.
-
Roll out the pastry and line a 25cm/10” pie plate or quiche dish. Line the pastry case with baking paper and fill with rice or baking beans. Transfer to the oven and bake for 15 minutes
-
Remove the baking paper and rice or beans and return to the oven for five minutes, or until lightly golden.
Increase the oven temperature to 190ºC/375ºF/Gas Mark 5
-
Whisk together the curd cheese and sugar. Mix the saffron liquid with the milk and add to the cheese. Beat in the eggs. Pour the mixture carefully into the pie dish and bake for 15 minutes.
- Reduce the heat to 170ºC/325ºF/Gas Mark 3 for a further 20 minutes or until set. Serve warm or cold with a sprinkling of raspberries and dust with unrefined icing sugar
Remember to review this recipe at www.bakingmad.com
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