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A slice of cheesecake on a plate topped with raspberries. Tried & Tested

Saffron cheesecake

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A sophisticated dessert with plenty of flavour which can be made in advance and served chilled with fresh berries. To make your own shortcrust pastry, simply follow our step by step guide.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:8
  • Skill level:easy

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Ingredients

For the pastry

  • 225g 8 oz Shortcrust pastry

For the filling

  • Saffron threads, a few.
  • 1tbsp 1tbsp Hot water
  • 350g 12½ oz Curd cheese
  • 75g 2¾ oz Unrefined golden granulated sugar (we like Billington's) Unrefined golden granulated sugar
  • 6tbsp 6tbsp Milk
  • 3 3 Egg(s) (free range)

For the topping

  • 75g 2¾ oz Raspberries to serve.
  • Icing sugar (we like Silver Spoon) Icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170ºC (fan 150°C, gas mark 3).

  2. Classic mode Step 2

    Soak the saffron threads for 20 minutes in a tablespoon of hot water.

    Ingredients for this step

    • Saffron threads, a few.
    • 1tbsp 1tbsp Hot water
  3. Classic mode Step 3

    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.

    Ingredients for this step

    • 225g 8 oz Shortcrust pastry
  4. Classic mode Step 4

    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 (fan 170°C, gas mark 5).

  5. Classic mode Step 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 on top of the base and bake for 15 minutes.

    Ingredients for this step

  6. Classic mode Step 6

    Reduce the heat to 170ºC (fan 150°C, gas mark 3) for a further 20 minutes or until set. Serve warm or cold with a sprinkling of raspberries and dust with icing sugar.

    Ingredients for this step

    • 75g 2¾ oz Raspberries to serve.