The Magic Saffron Cheesecake (Zafferia Recipe)

 

There is nothing better than a good cheesecake, is there?

Why not try spicing up your cheesecake with Zafferia’s all-red saffron and judge for yourself?

Ingredients

For a 6-person cake:

  • 200 g. of dry biscuits such as Oro Saiwa
  • 100 g. of butter
  • 250 g. of mascarpone
  • 250 g. of ricotta
  • 100 g. of sugar
  • 3 eggs
  • 1 spoonful of flour
  • 1 sachet of vanillin
  • 2 pinches of Zafferia saffron threads

For the saffron topping cream:

  • 1 glass Milk
  • 2 tablespoon of starch 
  • 1 capsule of zafferia saffron 
  • 2 spoons of rose water 
  • 2 spoons of sugar 

 

    1. Prepare the biscuit base by letting the biscuits crumble finely in a mixer. In the meantime, melt the butter in a saucepan. Add the biscuits and toast everything on the stove for a couple of minutes.   Add the biscuit mix into the pan and press it well leveling it with a spoon, this will be the base of the cheesecake. Let it cool for about 30 minutes in the refrigerator.
    2. Meanwhile, pour the egg yolks with the sugar into a bowl and beat well with a whisk until the dough becomes swollen and clear. Add flour, the mascarpone, the ricotta, vanilla and the saffron threads and stir well until the mixture is smooth and homogeneous.
    3. Whip the egg whites until stiff and add them to the mixture, stirring gently with movements from the bottom up.
    4. Pour the mixture into the pan with the biscuit base and place in a preheated oven at 180 ° C for about 40 minutes.
    5. Heat the milk on medium heat and add the saffron powder from the capsule to create the yellow color. Then, add starch, sugar, rose water, and stir constantly until thickened.
    6. Remove the cake from the oven and let it cool. When the cake cools down it lowers in the center, forming a loop. Pour the saffron cream into the center of the cake.
    7. Let it rest in the fridge for at least a couple of hours before serving and decorate it with pistachio crumbs and dried edible rose petals. If you can wait till the next day, it’ll taste even better.
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