This yummy cheese cake is all time favorite dessert of my family. This rich and creamy cake just melts in your mouth. Easy to make and a sure recipe to impress guests.
Ingredients:
For base
You can use a store bought pie crust or can make one at home.
125 gms (4.0 oz) Digestive biscuits.
1 Tbsp Fine sugar
45 gms (1 ½ oz ) melted butter
For Filling
400 gms (14 oz) creamcheese (Fats Free) at Room temperature
150 ml (5 oz) Heavy cream
50 gms (1 ¾ oz) fine sugar
2 Eggs
2 Pinch of saffron
2 Tsp of water
Finely grated zest and juice of 1 lemon
Method:
Crush digestive biscuits finely. Add in the sugar, butter and mix well. Now press firmly this mixture into cake tin and keep in refrigerator to set.
Add saffron into 2 tsp of water and let it soak.
In a bowl, soften the cream cheese and make sure no lumps remain. Add heavy cream, sugar, eggs, lemon zest and juice. Mix well till the batter is smooth. Now add half of the saffron mixture and mix again. Slowly pour the mixture over the base in cake tin. Now pour the remaining saffron water on top.
Pre-heat oven to 325⁰ F/160⁰ C.
Place the cake in the middle rack and bake for about 60 mins. The cake is done when the surface is firm, but should wobble slightly in the center. Turn off the oven and leave the cheese cake in the oven for 10 min. Remove the cake and let it come to room temp. Then chill in refrigerator for at least 4-5 hours.
Garnish with little saffron on each slice of cake.
Enjoy !
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