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Saffron cardamom Basque cheesecake
Saffron cardamom Basque cheesecake, from above
Non vegEggKashmir x Spain

Saffron cardamom Basque cheesecake

Burnt on purpose, saffron on purpose, second slice also on purpose.

240 minTime
8 gProtein each
mildSpice
Burnt, golden, glorious2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
430kcalsame
8 gproteinsame
0 gfibresame
240minutessame

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Milk2 tbsp, warm
Saffrona big pinch
Cream cheese600 g, at room temperature
Sugar1 cup
Egg5, at room temperature
Fresh cream (thickened cream, heavy cream)1¼ cups
Cardamom½ tsp
Salta pinch
Maida (all-purpose flour, plain flour)2 tbsp

Method

5 steps
  1. 1Soak the saffron in the warm milk for 10 minutes. Heat the oven to 220°C and line a 20 cm springform tin with two crumpled sheets of parchment.
  2. 2Beat the cream cheese and sugar on low speed until smooth, about 2 minutes.
  3. 3Beat in the eggs one at a time, then the cream, saffron milk, cardamom and salt. Sift in the maida and mix briefly.
  4. 4Pour into the tin and bake in the oven at 220°C for 45 to 55 minutes.
  5. 5Cool in the tin for 1 hour, then chill at least 2 hours. Peel off the paper to serve.
Serve it like this

Cut a tall wedge so the burnt top and gold centre show. Lay it on its side with a spoon of honeyed hung curd and a few saffron strands.

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Make it a meal

What goes with Saffron cardamom Basque cheesecake: a bread or rice, a side, something to drink and something sweet.

A little snack Curd rice dolmades60 min
A little snack Gochujang chicken 6545 min
To drink Kashmiri kahwa15 min
To drink Jaggery cardamom champurrado25 min
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