Saffron Cardamom Cheesecake - deliciously luscious, and the aromatic complexity weaved in the creamy cheese emphasizes the inherent flavors with every bite.
1.5cupCrushed Marie biscuitsYou can use Graham crackers too
1/3cupMelted butter
Cheesecake Filling
1tbspCream, slightly warm
1.5tspSaffron strands
500gmsCream cheese
3/4cupRaw sugarYou can use regular white sugar
1/2cupHoney
1/3cupCream
2tbsp heapedCornflour
1.5tspCardamom powder
1tspRosewater
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!