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Saffron Cheesecake with Gingerbread Crust

Saffron Cheesecake with Gingerbread Crust
My saffron cheesecake is a one-of-a-kind dessert perfect for cold winter nights. The crust is made from a traditional gingerbread that adds warmth and spice to the dish. The cheesecake itself is creamy and sweet with a subtle earthy flavor from the saffron. I love serving this to friends and family during the holiday season - it's a nice change of pace from the usual sweet treats and the saffron adds a lovely sophistication. This cheesecake is sure to become a new winter favorite in your household.
Ingredients
  • 2 large eggs
  • 225g/8 oz unsalted butter, softened
  • 250g/1 cup brown sugar
  • 250g/1 cup granulated sugar
  • 120g/1 cup all-purpose flour
  • 115g/1/2 cup cold unsalted butter, cut into small pieces
  • 120g/1/2 cup sour cream
  • 120ml/1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/4 teaspoon saffron threads, soaked in 15ml/1 tablespoon hot water
  • 125g/1/2 cup graham cracker crumbs
  • 120g/1/2 cup lingonberries, thawed
Instructions

1. Preheat the oven to 350°F (175°C).

2. Prepare the gingerbread crust by combining 2 1/4 cups (285g) flour, 1 cup (200g) brown sugar, 1/2 cup (115g) cold butter, 2 teaspoons grated ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, and 1/4 teaspoon salt in a bowl.

3. Use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

4. Press the mixture into a 9-inch (23cm) springform pan.

5. Bake for 20 minutes then set aside to cool.

6. In a separate bowl beat 1 cup (225g) softened butter and 1 3/4 cups (450g) granulated sugar until light and fluffy.

7. Beat in 4 large eggs one at a time followed by 1 teaspoon vanilla extract.

8. In another bowl whisk together 1 cup (240ml) sour cream, 1 cup (240ml) heavy cream, and 1/2 teaspoon soaked saffron threads.

9. Add 1 cup (120g) graham cracker crumbs to the cream mixture and stir to combine.

10. Pour the cheesecake batter over the cooled gingerbread crust.

11. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.

12. Let the cheesecake cool completely in the pan.

13. To serve top the cheesecake with 1 cup (120g) thawed lingonberries and granulated sugar.

14. Slice into 10 portions and serve.

Tools
  • stand mixer
  • springform pan
  • pastry blender
  • whisk
  • rubber spatula

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