Recipe: Saffron Cheesecake

Last month, our team was having a retreat in India and had a wonderful opportunity to connect with Deeba Rajpal from www.passionateaboutbaking.com. Deeba was excited about our story and product, and it's always so humbling when people established in the industry believe in the vision of societal transformation!

The product of our collaboration has been a beautiful and delectable Saffron Cheesecake recipe. Deeba writes that Tahmina saffron is the best saffron she's ever used, and that's quite a statement coming from one of India's best food bloggers! You can find the full blog post HERE and the recipe is below.


Saffron Cheesecake

Servings                   Prep Time            Cook Time         Passive Time
8-10 people              10 minutes           1 hour                5-6 hours

Ingredients
Biscuit base

  • 200 g digestive biscuits
  • 25 g pistachios finely chopped
  • 50 g unsalted butter
  • 1 pinch saffron strands generous

Saffron Cheesecake Filling

  • 150 g mascarpone
  • 175 g cream cheese
  • 300 g sweetened condensed milk
  • 200 g single cream
  • 25 g cornflour
  • 3 eggs
  • 1/2 tsp vanilla bean paste
  • 1 tsp saffron strands


100 g mascarponeMascarpone Saffron Cream

  • 50 g whipping cream
  • 15 g {1 tbsp} icing sugar
  • 1 pinch saffron strands generous

To garnish

  • Saffron strands
  • Pistachio slivers
  • Organic rose petals

Instructions
Biscuit base

  1. Preheat the oven at 180C. Prepare one loose bottomed 8-9" round tin,
    or smaller tins as desired. Lightly grease the inside, and wrap the outside with heavy duty foil. Place on baking tray.
  2. Place all ingredients except pistachios in jar of processor. Process until fine breadcrumb like mix. Stir in chopped pistachios.
  3. Turn into prepared tin, press gently. Bake for 10 minutes. Cool on rack, then top with saffron cheesecake filling.

Saffron Cheesecake Filling

  1. Place all ingredients other than saffron in jar of processor. Blend for 30 seconds to a minute until well mixed together. {I used the Thermomix, Speed 7, 20 seconds}
  2. Add the saffron strands and mix in on low speed {Thermomix, Reverse speed 4, 5 seconds}
  3. Pour over biscuit base. Pour about 1 cup of water into baking tray. Bake 170c for an hour/until slightly firm to touch. Cool completely, then cover and chill overnight.

Mascarpone Saffron Cream

  1. Place whipping cream and sugar in a large bowl and whip to medium stiff peaks. Add mascarpone and whip on slow speed until blended, then add saffron strands and mix in on lowest speed for 20 seconds.
  2. Transfer to piping bag fitted with star nozzle. Pipe over chilled cheesecake. Garnish with pistachio slivers, saffron strands and fresh, organic rose petals.