Saffron Cointreau Cheesecake

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    Saffron Cointreau Cheesecake

    Saffron Cointreau Cheesecake

    (4)
    8hours45min


    5 people made this

    This subtly flavoured cheesecake has saffron threads and Cointreau orange liqueur. It has no gelatine and is made on a ginger nut biscuit crust.

    Ingredients
    Serves: 12 

    • 1 packet (250g) ginger nut biscuits
    • 130g butter
    • 2 nips (60ml) Cointreau(TM)
    • 1 large pinch saffron thread
    • 1 orange, rind finely grated
    • 130g runny honey
    • 400g cream cheese
    • 400ml thickened cream

    Directions
    Preparation:45min  ›  Cook:8hours  ›  Ready in:8hours45min 

    1. Place the ginger nuts and butter in a blender. Blend until you have a slightly-moist and crumbly mixture. Press the crumbs into the base of a 23cm springform pan; refrigerate.
    2. Heat the Cointreau in a small saucepan until it begins to steam; add the saffron threads. Remove from heat and allow to rest for 20 minutes.
    3. Beat the cream cheese with an electric hand mixer on low speed until softened. Slowly beat in the honey and orange rind. Add the saffron mixture and continue to beat. Pour in the cream while continuing to beat on the lowest speed until the mixture is thick enough to firmly hold its shape. Spoon the mixture over the crust. Chill overnight.
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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (4)

    by
    7

    mmmmmmmmmm yummy! I was a bit skeptical about this because of the gingerbread but it turned out quite well :D Great idea!  -  05 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    2

    Great cheesecake.... It won my bakeoff!!! The gingerbread base was the best!!  -  19 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    2

    Interesting combination of flavors, the crust was excellent, the filling was ok, although I couldn't finish even eating mine. I served to 2 guests that are cheesecake buffs and they were not overly impressed either. Cost of saffron aside, I wont be making this again but I will be experimenting with fillings I can try the crust with!  -  23 Jan 2009  (Review from Allrecipes USA and Canada)

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