Saffron and Cointreau no bake cheesecake

    45 min

    This no-bake saffron and Cointreau cheesecake flavoured with honey is built on a delicious ginger nut base.

    14 people made this

    Serves: 12 

    • Base
    • 1 (200g) package ginger nut biscuits
    • 125g butter, melted
    • Filling
    • 4 tablespoons Cointreau or other orange liqueur
    • 1/2 (.5g) packet saffron threads
    • 2 (200g) tubs cream cheese
    • 125ml honey
    • 1 1/2 tablespoons finely-grated orange zest
    • 450ml double cream

    Prep:40min  ›  Cook:5min  ›  Ready in:45min 

    1. 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.
    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 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    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


    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 US | Canada)


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