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    Home > Recipes > Cakes

    August 27, 2020

    Saffron Cardamom Cheesecake

    Jump to Recipe Print Recipe

    After I made my ricotta mango cheesecake with saffron hints, I rued that I didn’t add any cardamom. Since then, it’s been on my mind. 

    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.

    That’s when I realized now 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. 

    That’s how the Saffron Cardamom Cheesecake was born. It’s deliciously luscious, and the aromatic complexity weaved in the creamy cheese emphasizes the inherent flavors with every bite. 

    Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake

    How to Make Saffron Cheesecake?

    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 use eggs if you’re gunning for a typical 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, and raw sugar. I also drizzled some honey in the mixture to give the saffron cardamom cheesecake a mellow, floral sweetness. 

    Since I wasn’t using eggs, I forgo all-purpose flour and used corn flour to bind the cake better. But after having a piece of the cake, I realized I could have used all-purpose flour without a hitch. 

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

    I ground the cardamom at home, and I thoroughly recommend it. Fresh cardamom powder has an unmatched aroma and taste. The bottled version is a pale and stale shadow of it. 

    For the saffron cream, add a few strands of the sunshine spice in 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.

    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. I did it with fingers crossed and a prayer on the lips. 

    While I’m supremely confident with cheesecakes made with eggs, the only eggless version I’ve made is a no-bake jamun cheesecake. It made this my maiden voyage with eggless and baked cheesecake. So, some jitters were a given. 

    I used an 8-inch springform pan, and it took 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

    Quick note:

    Cheesecakes have a dangerous tendency to overheat, then they crack. To save yourself from this heart-breaking scenario, turn off the oven and crack the door open but leave the cake inside.

    Though, I always feel the cracked ones have more character!

    You should do this when the cheesecake has a slight wobble to it, and the center has a springy feel. 

    Also, as the cheesecake cools, it will sink. That’s normal, so don’t be frazzled. 

    Garnishing the saffron cardamom cheesecake

    Cheesecake requires a lot of time to cool. To get it to room temperature, you need to leave it on the countertop. Once the cheesecake has evenly settled, you need to refrigerate it overnight. That’s why I make cheesecakes a day ahead. 

    If you don’t refrigerate the cake, it will fall apart the minute you cut it. With this saffron cardamom cheesecake, the rule just can’t be ignored.  

    It has an incredibly creamy, almost a firm pudding-like texture that not sliding it in the fridge will utterly spoil it. 

    Because I love a firmer feel to my cheesecake, I froze it for a few hours. But if it’s the creamier, softer texture you love, then the refrigerator will do the deed. 

    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. 

    Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake

    Variations of the cheesecake recipe

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

    As I said before, eggs are completely okay, and all-purpose flour will work like a charm. 

    You can replace the cream with full fat, plain, Greek yogurt, or coconut yogurt. White sugar makes for an excellent substitute for raw sugar.

    Cardamom is the kindly overlord in the cake, but you can easily adjust the spice flavors to suit your palate. 

    Serving the Saffron Cardamom Cheesecake

    Most saffron cheesecakes have a bright yellow hue tinged with pale gold. Mine came out deep, rich mahogany on the top with a distinct saffron-shaded interior. 

    Irrespective of what colors you see in yours, it’s fascinating taste will be out of this world. I barely got a tiny piece of the cheesecake – the one that told me that worry about the cake not holding together without egg was needless. 

    The souls at home devoured the rest of the cake because, apparently, they didn’t even need to chew. “It just melted in our mouths.”

    Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake

    I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

    Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake
    Print Recipe
    5 from 1 vote

    Saffron Cardamom Cheesecake

    Saffron Cardamom Cheesecake - deliciously luscious, and the aromatic complexity weaved in the creamy cheese emphasizes the inherent flavors with every bite. 
    Prep Time20 mins
    Cook Time1 hr 30 mins
    Chilling time1 d
    Course: Dessert
    Keyword: baked eggless cheesecake, cheesecake, saffron cheesecake
    Servings: 10 servings
    Calories:
    Author: Natasha Minocha

    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
    • 500 gms Cream cheese
    • 3/4 cup Raw sugar You can use regular white sugar
    • 1/2 cup Honey
    • 1/3 cup Cream
    • 2 tbsp heaped Cornflour
    • 1.5 tsp Cardamom powder
    • 1 tsp Rosewater

    Instructions

    Cheesecake Base

    • Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminium 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 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
    • Sprinkle with some dried rose petals and serve. Enjoy!
    Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake
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    Reader Interactions

    Comments

    1. 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
    2. 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! 🙂

        Reply
    3. 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. 🙂

        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. 🙂

        Reply
    5. 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. 🙂

        Reply
    6. 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! 🙂

        Reply

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