Persian Tea Recipe: Saffron Cheesecake

Saffron cheesecake is a delicious and unique dessert that combines the rich aroma of saffron with a creamy texture. Here’s how you can make it at home. 

 

 Ingredients: 

 For the biscuit base: 

- Digestive biscuits: 200g 

- Melted butter: 100g 

 

 For the cheesecake filling: 

- Cream cheese (Mascarpone): 400g 

- Whipped cream: 200g 

- Powdered sugar: ½ cup 

- Vanilla extract: ½ teaspoon 

- Gelatin powder: 2 tablespoons 

- Strongly brewed saffron: 2 tablespoons 

- Milk: ½ cup 

 

 For decoration: 

- Slivered pistachios and almonds (as needed) 

- A few drops of brewed saffron 

 

 Instructions: 

1. Prepare the biscuit base: 

   - Crush the biscuits into fine crumbs and mix with melted butter until combined. 

   - Press the mixture firmly into the bottom of a springform pan and refrigerate to set. 

 

2. Prepare the cheesecake filling: 

   - Dissolve gelatin in milk and place over a double boiler until fully dissolved. 

   - In a bowl, beat cream cheese, whipped cream, powdered sugar, and vanilla extract until smooth. 

   - Add brewed saffron and mix well. 

   - Slowly add the dissolved gelatin while stirring continuously. 

 

3. Assembling and chilling: 

   - Pour the cheesecake mixture over the biscuit base and smooth the top. 

   - Gently tap the pan to remove any air bubbles. 

   - Refrigerate for at least 4 to 6 hours until fully set. 

 

4. Decorate and serve: 

   - Once set, garnish with slivered pistachios and almonds. 

   - Drizzle a few drops of brewed saffron for extra color and flavor.