Saffron and honey cheesecake with ginger biscuit base
Zealandia's bronze label MGO 100+ matches the decadent flavours of this cheesecake, without overpowering the saffron.
Serves 6-8 as a dessert. 30 mins prep time, 3-4 hours total time.
For the base:
150g butter, melted
300g ginger biscuits, crushed
For the filling:
1 gr saffron, ground
Pinch of sugar
2 tbsp lemon juice
500g cream cheese
1 tin condensed milk (375ml)
1 tsp vanilla bean paste
Fruit to garnish (raspberries and blueberries)
Make the base
Melt the butter. Process the biscuits until they resemble very fine breadcrumbs (I use an immersion blender. A food processor or a bag and a rolling pin will do the trick). Mix butter and crumbs together and press the mixture into a 9-inch/23 cm springform pan. Flatten the bottom and press the crumb mix 4-5 cm up the sides of the pan. Don’t press too hard, or the cheesecake might get stuck in the pan. Chill for at least ten minutes while you prepare the filling.
Make the filling
If your saffron is not ground (i.e. it’s in strings), grind it in a pestle and mortar with some sugar. Add lemon juice to dissolve saffron and sugar. Set aside. Beat the cream cheese in a medium mixing bowl using an electric mixer at medium-high until smooth. Beat in the condensed milk, scraping down the sides of the bowl as you go. Beat in the saffron-lemon mixture, Zealandia 100+ and vanilla until well combined.
Set the cheesecake
Pour the filling into the crust (once set) and smooth the top with a spatula. Cover with beeswax wrap and leave to set in the fridge for at least 2-3 hours.
Unclasp the sides of the pan and garnish with fruit and icing sugar as desired. Cut into slices and enjoy!