No Bake Saffron Cheesecake
Make luxurious cheesecake with buttery biscuit base and cheesecake layer infused with the exotic and fragrant saffron. Stunning dessert with zero baking required!
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Servings slices
Ingredients
Base layer:
- 125 g Marie biscuits or graham crackers
- 70 g unsalted butter, melted
- ½ teaspoon ground cardamom
Saffron milk:
- A generous pinch of saffron threads
- 2 tablespoons lukewarm milk
Cream cheese layer:
- ¼ cup water
- 1 tablespoon gelatin powder
- 500 g cream cheese, softened
- ½ +⅓ cup granulated (caster) sugar
- 300 ml heavy (thickened) cream
- ½ teaspoon ground cardamom
- 1 teaspoon rose water
To decorate:
- Pistachios
- Gold leaf
Instructions
- Grease 22cm or 9-inch deep, round springform pan.
Base layer:
- Place biscuits in a food processor and process into fine crumbs.
- Add melted butter and cardamom. Stir to combine.
- Press on to the base of the pan. Refrigerate for 30 minutes.
Saffron milk:
- Combine together saffron and milk in a small bowl. Set aside for 10 minutes.
Cream cheese layer:
- Boil ¼ cup water in a saucepan. Sprinkle gelatin powder on top. Stir to dissolve gelatin. Set aside to cool.
- Place cream cheese and ½ cup sugar in a bowl. Using an electric mixer, beat until smooth.
- Add cooled gelatin. Fold in gently. Add cardamom, rose water and saffron milk. Fold in.
- Place cream in another bowl. Add ⅓ cup sugar.
- Beat for about 3-4 minutes or until soft peaks form..
- Add cream to cream cheese mixture. Fold in gently.
- Pour on to the biscuit base. Smooth top. Refrigerate for at least 4 hours.
- Decorate with pistachios and gold leaf if you like. Slice and serve.
Video
Nutrition
Calories: 282kcal | Carbohydrates: 4g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 198mg | Potassium: 87mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1058IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 0.1mg