How to Make Saffron Cheesecake: A Delicious Traditional Dessert

Instructions for Saffron Cheesecake:

1. To make the crust, crush the golden stem biscuits with a meat mallet or grind them using a blender. Line the bottom of your desired pan (preferably a springform pan) with parchment paper. Mix the crushed biscuits with melted butter and stir well until they are combined. Press the biscuit-butter mixture firmly into the bottom of the pan.

2. For the filling, combine the cream cheese, whipped cream, brewed saffron, and sugar in a suitable bowl and stir for about 1 minute until the ingredients are well mixed. Dissolve the gelatin powder in 2 tablespoons of cold water, then place it over steaming hot water (double boiler method) until completely dissolved and clear.

3. Add the melted gelatin to the cream cheese mixture and stir again. Pour the cream cheese mixture onto the biscuit crust layer and smooth it out with the back of a spoon.

4. Decorate the top of the cheesecake with pistachio powder. Place the pan in the refrigerator for 4 to 5 hours to allow the cheesecake to set.

5. After this time, your delicious saffron cheesecake is ready to serve. Enjoy!

   

Important Tips:

• Mascarpone cheese is a special type of cheese used in cheesecakes and dairy desserts, which has no salt and a suitable texture. If mascarpone cheese is not available, you can use regular cream cheese, such as Willy cheese, which should have low salt content and less fat.

• Gelatin is a colorless and tasteless substance derived from collagen found in animal tissues. Always dissolve gelatin using the double boiler method to avoid it releasing an unpleasant smell when overheated. One tablespoon of gelatin powder is equivalent to 4 sheets of gelatin. Keep gelatin powder in a sealed container in a dry, cool place. Once opened, you have up to 6 months to use it before it loses its effectiveness.

• Always use strong saffron for the best results. The more water you use when brewing saffron, the lighter the color becomes, meaning you'll need more saffron to achieve the desired color. For brewing saffron, grind the saffron well, and for every teaspoon of saffron, add 2 tablespoons of hot water and 2 ice cubes. The ice helps to shock the saffron and bring out more color. Store saffron in a tightly sealed container in the freezer and allow it to thaw at room temperature before use. Always ensure your saffron is authentic by pressing it between your fingers. If it doesn't release oil, it's pure saffron. Fake saffron usually appears glossy.