Saffron Cheesecake RecipeHow to Make Saffron Cheesecake

Saffron Cheesecake Recipe

Saffron cheesecake is a popular dessert, often enjoyed in cafes. If you are considering pursuing pastry as a profession, this recipe could attract attention from potential customers, including cafes that are great buyers of saffron-flavored treats. In this article, we’ll show you two simple methods to prepare saffron cheesecake using just five accessible ingredients.

You might also enjoy reading recipes such as Persian Saffron Cupcakes or Saffron Muscat Halva.

Chilled Saffron Cheesecake Recipe

Ingredients:

  • Gelatin powder: 2 teaspoons
  • Breakfast cream: 250 grams
  • Mascorpone or cream cheese: 250 grams
  • Tea biscuits (Petite Beurre): 1 package
  • Powdered sugar or sugar: ½ cup
  • Cold water: ⅓ cup
  • Strong brewed saffron: 1 teaspoon
  • Rosewater: 1 tablespoon
  • Butter: 100 grams

Instructions:

Step 1: Preparing the Base

Start by melting the butter and allowing it to cool. Crush the biscuits into a fine powder, then mix with the cooled butter until combined. Spread this mixture evenly into a 20 cm springform pan, pressing it down firmly with a flat object. Refrigerate while preparing the filling.

Step 2: Gelatin Preparation

Soak the gelatin in cold water for 5 minutes, then melt it over a double boiler until clear. Let it cool slightly.

Step 3: Making the Filling

Combine mascarpone or cream cheese, breakfast cream, cooled gelatin, and brewed saffron in a bowl. Beat until smooth, then add rosewater and mix gently until incorporated.

Step 4: Assembling the Cheesecake

Pour the filling over the biscuit crust, spreading it evenly. Refrigerate for at least 4 hours until set. Use the springform’s release mechanism to carefully remove the cheesecake and serve.

Tips:

  • If the filling is too runny, add more cream or cheese and sweeten to taste.
  • The consistency should be thick enough to hold its shape when tilted.

Baked Saffron Cheesecake Recipe

Ingredients:

  • Gelatin powder: 2 teaspoons
  • Breakfast cream: 250 grams
  • Mascorpone or cream cheese: 250 grams
  • Tea biscuits (Petite Beurre): 1 package
  • Powdered sugar or sugar: ½ cup
  • Cold water: ⅓ cup
  • Strong brewed saffron: 1 teaspoon
  • Rosewater: 1 tablespoon
  • Butter: 100 grams

Instructions:

Step 1: Preparing the Base

Melt the butter and let it cool. Crush biscuits finely and mix them with the butter. Press the mixture firmly into a baking pan. Bake at 170°C for 10 minutes.

Step 2: Gelatin Preparation

Soak gelatin in cold water, then dissolve over a double boiler. Cool slightly before use.

Step 3: Making the Filling

Mix mascarpone, breakfast cream, gelatin, and saffron until creamy. Stir in rosewater gently.

Step 4: Final Assembly

Pour the filling onto the cooled biscuit crust, smoothing the top. Chill for at least 4 hours before serving. If using a springform pan, carefully remove the sides before presentation.

Pro Tips:

  • Adjust sweetness or texture by adding extra cream, cheese, or sugar.
  • A proper filling consistency ensures the cheesecake remains intact.