Saffron Cheesecake 💛
Golden saffron milk steeped into silky baked cheesecake, finished with pistachio — elegant and unforgettable ✨
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, room temp
- 150g sugar
- 3 eggs
- 200ml sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- Generous pinch saffron threads
- 100ml warm milk
- Chopped pistachios, to sprinkle
How to make it
- Steep the saffron threads in the warm milk for 10 minutes until golden, then set aside.
- Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
- Beat cream cheese, sugar, eggs, sour cream, vanilla, cornstarch and the saffron milk until smooth.
- Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
- Sprinkle chopped pistachios over the top, slice and serve.