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you are here: Recipes | White chocolate, saffron and cardamom cheesecake

White chocolate, saffron and cardamom cheesecake

Saffron cheesecake recipe by Top billing

White chocolate, saffron and cardamom cheesecake
Recipes and styling Katelyn Williams  Photos Angie Lázaro  Food Assistant Liezl Odendaal

(serves 10-12)

400g coconut biscuits, crushed
100g butter, melted
800g cream cheese
300g crème fraîche
180g castor sugar
40g cake flour
4 eggs
200g white chocolate, melted
¼t ground cardamom
zest of 2 lemons
120ml sour cream
2T castor sugar
pinch of saffron steeped in 1t hot water

Combine the biscuits and butter and press into a 20cm lined cake tin (if using a springform cake tin, wrap in foil to prevent water from entering during baking). Blend the cheese, crème fraîche, sugar, flour, eggs, white chocolate, cardamom and zest together until smooth and pour into the crust. Bake in a bain-marie at 100°C until just set with a slight wobble in the middle. Combine the sour cream, sugar and saffron water and carefully spread over the cheesecake. Bake for additional 10 minutes. Turn off the oven and allow to cool completely then refrigerate until set.

Why not try our Saffron mussel tagliatelle? Click here for the delicious recipe

Did you know:

As the most expensive spice in the world Saffron literally worth its weight in gold!. Saffron is made up of the dried stigmas of the purple crocus flower with each bloom yielding only three delicate saffron strands. We celebrate the saffron harvest – which takes place this month – with a pinch or two. After all, a little goes a long way!

See other mouthwatering dessert recipes:

How to make home made honeycomb: Click for full recipe

Caramel honeycomb swiss roll:
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Peanut butter swirl chocolate brownies:
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Eric Lanlard's dark chocolate moelleux:
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Debbie Hall's Cheesecake:
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Macaroon recipe:
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Chocolate mud cake with meringue crunch:
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Irish coffee tart:
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Amaretti tiramisu semifreddo:
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Dark chocolate fudge:
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