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Home > Recipes > Cheesecakes

Published: Aug 27, 2020 ยท Last Updated On: Jul 29, 2024 by Natasha Minocha

Saffron Cardamom Cheesecake

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Deliciously luscious, and gently spiced with aromatic saffron and cardamom, this saffron cardamom cheesecake is truly sublime! Creamy, rich, and utterly luxurious, this cheesecake is a must-make for your festive table.

Saffron Cardamom Cheesecake

With the festive season inching its way closer, I wanted to start creating dishes reminiscent of it, incorporating flavors we use liberally in our traditional sweets.

This was the perfect time to bake a cheesecake that delicately scents the air with saffron with each slice. To give it more depth, I added cardamom and topped it with notes of rosewater.  

Jump to:
  • Why make saffron cheesecake without eggs
  • How to make saffron cardamom cheesecake
  • Recipe Notes
  • Garnishing the saffron cardamom cheesecake
  • Variations of the cheesecake recipe
  • Storing the Saffron Cardamom Cheesecake
  • ๐Ÿ“– Recipe
Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake

Why make saffron cheesecake without eggs

I made the cake eggless for two reasons. One, Iโ€™ve been inundated with requests for it after my no-fuss, no-frills burnt Basque cheesecake.

Two, a lot of people choose to make sweets at home during festivities, and they prefer it to be eggless. But you can certainly use eggs in this recipe if you wish.

How to make saffron cardamom cheesecake

Make the cheesecake crust

The first step with any cheesecake is the base. Crush Marie biscuits and mix them with melted butter till you get that wet sandy uniformity.

Press the mixture on the base of a loose bottom pan. Pack it tightly and then bake. 

You can use Graham crackers as substitutes for Marie biscuits as well.

Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake

Make the cheesecake filling

While the cheesecake crust bakes, with an electric beater mix cream cheese, cream, all-purpose flour, and raw sugar.

I also drizzled some honey in the mixture to give the saffron cardamom cheesecake a mellow, floral sweetness. 

The last ingredients for the filling were rosewater, cardamom powder, and saffron-infused cream. 

Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake

Bake the saffron cardamom cheesecake

Once all the ingredients are mixed, pour the thick filling on the crust. Carefully place in the oven and bake at 160ยฐC.

I used an 8-inch springform pan, and it took almost 90 minutes to bake. If you opt for a 9-inch pan, the baking time will be less, so keep an eye out. 

Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake

Recipe Notes

  • I ground the cardamom at home, and I thoroughly recommend it. Fresh cardamom powder has an unmatched aroma and taste.
  • For the saffron cream, add a few strands of saffron in the cream. Let it rest till the cream soaks in the flavor and color. 
  • The trick to a moist, dense, and rich cheesecake is not to overbeat the filling. The more you mix it, the more aerated it becomes, which is not what you want.
  • Cool the cheesecake slowly. Once the cake is baked, turn off the heat, leave the oven door ajar, and let the cheesecake sit in the oven for at least 30 minutes. Transfer to the countertop for cooling completely.
  • Chill the cheesecake in the refrigerator for at least 8 hours to get the best texture and creamy mouthfeel.
  • Cheesecakes require a lot of time to cool, so its best to make it a day before serving!

Garnishing the saffron cardamom cheesecake

Right before serving the cheesecake, I flowered it with dried rose petals. But really, it doesnโ€™t need any garnish. If you do want to pretty it up, dust it with sugar. 

You can top it with lemon curd or mango curd to make it richer.

Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake

Variations of the cheesecake recipe

You can use any honey for the cake, even infused honey with a flavor you fancy.

You can replace the cream with full-fat, plain, Greek yogurt, or coconut yogurt.

White sugar makes for an excellent substitute for raw sugar.

You can easily adjust the spice flavors to suit your palate. 

Storing the Saffron Cardamom Cheesecake

Any leftover cheesecake can be stored in the refrigerator for up to 5 days.

Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake

Half the joy of cooking is sharing it with others. Thatโ€™s why Iโ€™m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this saffron cardamom cheesecake as much as we do!

๐Ÿ“– Recipe

Saffron Cardamom Cheesecake

Saffron Cardamom Cheesecake

Natasha Minocha
Saffron Cardamom Cheesecake - deliciously luscious, and the aromatic complexity weaved in the creamy cheese emphasizes the inherent flavors with every bite.ย 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Chilling time 1 day d
Course Dessert
Cuisine American, Indian
Servings 10 servings
Calories 419 kcal

Ingredients
 
 

Cheesecake Base

  • 1.5 cup Crushed Marie biscuits You can use Graham crackers too
  • 1/3 cup Melted butter

Cheesecake Filling

  • 1 tbsp Cream, slightly warm
  • 1.5 tsp Saffron strands
  • 2 1/4 cup Cream cheese
  • 3/4 cup Raw sugar You can use regular white sugar
  • 1/2 cup Honey
  • 1/3 cup Cream
  • 3 tbsp All-purpose flour
  • 1.5 tsp Cardamom powder
  • 1 tsp Rosewater

Instructions
 

Cheesecake Base

  • Preheat your oven to 180C. Cover the outside of your 8" springform pan with foil.
  • Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
  • Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.

Cheesecake Filling

  • Stir in saffron into the warm cream. Let this sit for 5 -10 minutes.
  • Beat the cream cheese, raw sugar and honey in a large bowl with an electric mixer.
  • Add the saffron-infused cream, cream, cornflour, cardamom powder, and rosewater. Whisk well until smooth.
  • Pour into the prepared crust. Carefully place in the oven and bake at 160C for about 90 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
  • Keep an eye on it as all ovens are different. Mine took 90 minutes to bake. If you use a bigger size pan, the bake time will be faster.
  • Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
  • Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, and place it on your serving plate.
  • Sprinkle with some dried rose petals and serve. Enjoy!

Nutrition

Serving: 1 ServingCalories: 419kcalCarbohydrates: 63gProtein: 11gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 33mgSodium: 601mgPotassium: 235mgFiber: 1gSugar: 41gVitamin A: 360IUVitamin C: 0.2mgCalcium: 221mgIron: 2mg
Tried this recipe?Let us know how it was!
Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake

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Reader Interactions

Comments

  1. Anita Malhotra says

    December 25, 2024 at 2:54 am

    Awesome recipe....the spice combination reminded me of my childhood in India. Didn't miss the eggs at all, the texture was great and beautifully set. I dusted it with figleaf powder and scattered it with dried cranberries as it was served at Christmas.

    Reply
    • Natasha Minocha says

      December 26, 2024 at 11:53 am

      Thank you so much for your lovely feedback, Anita!So glad you enjoyed this cheesecake and your decoration sounds so beautiful! Happy Holidays xx

      Reply
  2. Jalissa says

    November 30, 2021 at 10:29 pm

    If we want to use eggs is it just 2 and do we omit the flour or still use it?

    Reply
    • Natasha Minocha says

      December 01, 2021 at 1:05 pm

      Hi Jalissa, yes, please use 2 eggs, and the cornflour or all-purpose flour too. Happy baking! ๐Ÿ™‚

      Reply
  3. Rachel Candy says

    November 14, 2020 at 7:51 pm

    Hi there, can we sub the cornflour for all purpose flour or is it best to use cornflour? Thanks for the recipe!

    Reply
    • Natasha Minocha says

      November 17, 2020 at 1:07 pm

      Hi Rachel, I think all-purpose flour will work well here. ๐Ÿ™‚

      Reply
  4. Vaishnavi says

    October 08, 2020 at 6:54 am

    Hello, would like to know if these can be made in cupcake mounds as mini cheesecakes ??

    Reply
    • Natasha Minocha says

      October 09, 2020 at 2:59 pm

      Hi Vaishnavi, I'm sure that will work well. ๐Ÿ™‚

      Reply
  5. Komal says

    October 02, 2020 at 7:25 pm

    Hi. Any brand recommendations for cream cheese? Can I use Britannia or mooz cream cheese?

    Reply
    • Natasha Minocha says

      October 04, 2020 at 7:35 pm

      Hi Komal, I use either of them, whichever one is available. ๐Ÿ™‚

      Reply
  6. Samar says

    August 30, 2020 at 6:59 pm

    5 stars
    Loved the recipe Natasha. Would surely try it soon.

    Reply
    • Natasha Minocha says

      August 31, 2020 at 10:15 am

      Super! Thank you for stopping by Samar! ๐Ÿ™‚

      Reply
  7. Vani says

    August 29, 2020 at 10:28 am

    Can I use jaggery in the cake.

    Reply
    • Natasha Minocha says

      August 31, 2020 at 10:16 am

      Hi Vani, I guess you can. The taste will be quite different though. Do let me know how it turns out for you. I'd love to know:)

      Reply
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