Cardamom and Saffron Cheesecake Recipe

There is something truly magical about gathering with family to savor a homemade dessert, especially when it carries the rich aromas and flavors of treasured spices. Our Cardamom and Saffron Cheesecake is a dessert that brings warmth and joy, perfect for making any occasion special. Imagine the comforting scent of cardamom wafting through your home, combined with the exotic allure of saffron. This cheesecake is not just a treat; it’s an inspiration to infuse creativity and tradition into your cooking, a dessert that beckons family together to create lasting memories.

Prep Time: 40 minutes

Cook Time: 1 hour

Total Time: 1 hour 40 minutes (plus chilling time)

Servings: 8-10

Skill Level: Intermediate

Ingredients

• 1 1/2 cups finely crushed digestive biscuits
• 1/3 cup melted butter
• 2 tablespoons sugar
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cardamom
• 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm milk
• 1 cup sour cream
• 1/4 cup heavy cream
• Saffron threads and crushed cardamom for garnish

Instructions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, combine the crushed digestive biscuits, melted butter, and 2 tablespoons sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then set aside to cool.
4. In a large bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add eggs, one at a time, beating well after each addition.
5. Mix in the vanilla extract, ground cardamom, and saffron threads soaked in milk. Blend until the mixture is well combined and no lumps remain.
6. Fold in the sour cream and heavy cream, mixing gently until just combined.
7. Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.
8. Bake for 1 hour, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
9. Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
10. Before serving, garnish with saffron threads and a sprinkle of crushed cardamom. Enjoy!

Helpful Tips

• For an extra creamy texture, ensure all the dairy ingredients are at room temperature.
• If you don’t have saffron, you can increase the cardamom to 1 1/2 teaspoons for a stronger spice flavor.
• If the top of the cheesecake cracks, don’t worry! This adds a rustic charm, and you can use the garnish to cover any imperfections.

Storage Instructions

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Cheesecake can also be frozen without the garnish for up to 2 months. Thaw in the refrigerator before serving.

Ingredient Substitutions

You can substitute digestive biscuits with graham crackers or any other mild-flavored biscuits. For a dairy-free option, use vegan cream cheese and sour cream.

Suggested Pairings

This Cardamom and Saffron Cheesecake pairs beautifully with a cup of chai tea or Turkish coffee. For a full Middle Eastern-inspired meal, follow the cheesecake with dishes like lamb tagine or a savory biryani.

Cooking is more than just following a recipe; it’s about creating moments and memories with your loved ones. At Zynahz, we believe in inspiring joy and creativity in the kitchen, one recipe at a time. We invite you to try this Cardamom and Saffron Cheesecake, share your delightful creations with us, and spread the joy with friends and family. Don’t forget to explore more of our recipes, follow us on social media, and sign up for our newsletter for the latest culinary inspiration. Happy cooking!