saffron and orange cheesecake

lee clark

lee clark

12th January 2011
lee clark

saffron and orange cheesecake

Blitz biscuits and butter (melted), line tin.
Heat cointreau until it begins to steam a l...


  • 250g biscuits
  • 125g butter
  • 60ml cointreau
  • large pinch saffron
  • zest of 1 orange
  • 130g runny honey
  • 400g cream cheese
  • 400ml cream


Blitz biscuits and butter (melted), line tin.
Heat cointreau until it begins to steam a little, then add saffron.
Set aside for 20 minutes.
Beat cream cheese then slowly beat in honey and orange rind.
Add saffron mix then slowly add cream – the cream needs to be very thick as no gelatine is added.
Spread over base and chill overnight
(for saffron syrup):
180ml honey
Boil and simmer until reduced by half.
180ml water
1 pinch saffron

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