saffron and orange cheesecake

lee clark

lee clark

12th January 2011

saffron and orange cheesecake

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

Ingredients

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

Method

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