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