Saffron cheesecake

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This saffron cheesecake would be considered christmassy in Sweden, where we use saffron mainly for the holiday season (apart from in fish soup), however in the rest of the world it would probably just be a nice cheesecake with saffron, which is why I’m posting it post-Christmas (well that, and the fact that I didn’t have time around Christmas).

Saffron cheesecake, serves 10

Base:

200 g digestive biscuits

100 g melted butter

Filling:

400 g cream cheese

100 ml milk 

115 ml caster sugar

1 tsp gelatin powder 

1 1/2 tbsp saffron strands 

1 egg 

Mix the digestives into crumbs in a food processor, add the butter and press onto the base of a Ø 20-25 cm springform and pre-bake for 10 minutes at 150 C.

Meanwhile mix the cream cheese with caster sugar in a bowl. Heat up the milk with the saffron and add the gelatine. Leave to cool a little and mix in with the cream cheese. Lastly, mix in an egg and pour the filling into the tin. Bake for 20 minutes in 150C oven. It should still be quivering in the middle but set otherwise. 

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