Saffron cheesecake - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 225 g Shortcrust pastry
For the filling
- Saffron threads, a few.
- 1 tbsp Hot water
- 350 g Curd cheese
- 75 g Unrefined golden granulated sugar
- 6 tbsp Milk
- 3 Egg(s) (free range)
For the topping
- 75 g Raspberries to serve.
- Icing sugar
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1
Preheat the oven to 170ºC (fan 150°C, gas mark 3).
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2
Soak the saffron threads for 20 minutes in a tablespoon of hot water.
For this step you'll need:
- Saffron threads, a few.
- 1 tbsp Hot water
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3
Roll out the pastry and line a 25cm/10” pie plate or quiche dish. Line the pastry case with baking paper and fill with rice or baking beans. Transfer to the oven and bake for 15 minutes.
For this step you'll need:
- 225g Shortcrust pastry
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4
Remove the baking paper and rice or beans and return to the oven for five minutes, or until lightly golden. Increase the oven temperature to 190ºC (fan 170°C, gas mark 5).
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5
Whisk together the curd cheese and sugar. Mix the saffron liquid with the milk and add to the cheese. Beat in the eggs. Pour the mixture carefully into the pie dish on top of the base and bake for 15 minutes.
For this step you'll need:
- 350g Curd cheese
- 75g Unrefined golden granulated sugar
- 3 Egg(s) (free range)
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6
Reduce the heat to 170ºC (fan 150°C, gas mark 3) for a further 20 minutes or until set. Serve warm or cold with a sprinkling of raspberries and dust with icing sugar.
For this step you'll need:
- 75g Raspberries to serve.