Simple Way to Nigella Orzotto Recipe Saffron

Saffron And Cointreau Cheesecake On Gingerbread

The same base recipe is used for bastilla and seffa medfouna.

Recipe Summary Saffron And Cointreau Cheesecake On Gingerbread

This saffron and Cointreau cheesecake flavored with honey is built on a gingersnap crust.

Ingredients | Nigella Orzotto Recipe Saffron

1 (8 ounce) package ginger nut cookies (biscuits)

½ cup butter, melted

¼ cup Cointreau or other orange liqueur

½ (.5 gram) packet saffron threads

5 (3 ounce) packages cream cheese

½ cup honey

1 ½ tablespoons finely-grated orange zest

1 ¾ cups heavy cream

Directions

Place the cookies and butter in a blender. Blend until you have a slightly-moist and crumbly mixture. Press the crumbs into the base of a 9 inch springform pan; 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 crust. Chill overnight.

Info | Nigella Orzotto Recipe Saffron

prep: 40 mins cook: 5 mins additional: 8 hrs 20 mins total: 9 hrs 5 mins Servings: 12 Yield: 1 cheesecake

TAG : Saffron And Cointreau Cheesecake On Gingerbread

Desserts, Specialty Dessert Recipes, Liqueur Dessert Recipes, Orange Liqueur,