About this recipe:This no-bake saffron and Cointreau cheesecake flavoured with honey is built on a delicious ginger nut base.
1 (200g) package ginger nut biscuits
125g butter, melted
4 tablespoons Cointreau or other orange liqueur
1/2 (.5g) packet saffron threads
2 (200g) tubs cream cheese
1 1/2 tablespoons finely-grated orange zest
450ml double cream
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Method Prep:40min › Cook:5min › Ready in:45min
Place the biscuits 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 cake tin; refrigerate.
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.
Beat the cream cheese with an electric hand mixer on low speed until softened. Slowly beat in the honey and orange zest. 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 biscuit base. Chill overnight.
Mention saffron and people go weak at the knee's obviously very impressed but this is really just a posh orange cheesecake which is delicious non the less. It's easy to make so will stay in my folder for those special occasions. Saffron is a little expensive but can be found on the internet reasonably priced. - 02 Jun 2013