Saffron Cardamom Cheesecake

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.

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
• 📖 Recipe

Why make saffron cheesecake without eggs

I made the cake eggless for two reasons. One, I’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.

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. 

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 160°C.

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. 

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 doesn’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.

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.

Half the joy of cooking is sharing it with others. That’s why I’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!

📖 Recipe