Saffron Cheesecake

Recipe Submitted By: bakingmad

A sophisticated pudding. Make ahead and serve chilled with fresh berries

Saffron Cheesecake Ingredients

	Saffron pinch
225 grams	Shortcrust pastry
350 grams	Curd Cheese
75 grams	Golden Granulated Sugar (Billington's)
6 tbsp	JUST MILK
3	Happy Eggs

75 grams

Raspberries

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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