Saffron and Cardamom Shrikand Cheesecake
Ingredients
Base
- 105g lotus biscoff biscuits
- 30g toasted cashew
- 30g toasted almonds
- 50g ghee or melted butter
- 1 tsp ground cinnamon
Shrikhand cheese mix
- 360g cream cheese
- 360g strained greek yogurt
- 2 tbsp boiled milk (20s in microwave)
- Pinch of saffron
- 1 tsp ground cardamom
- 80g icing sugar
- 2 tbsp corn flour
Topping
- 100g strained greek yogurt
- 1 tbsp boiled milk
- pinch of ground cardamom
- Pinch of saffron
- Sliced pistachios, almonds, pomegranates and rose petals
Preparation
Preheat oven to 160’C (fan)
For the base, toast your nuts on a pan on low heat for around 5 mins
Blitz your biscuits and nut mix until fine crumbs, add in your ghee or butter and cinnamon
Place into an even layer in your tin and press down to flatten - freeze for 30 mins
For your filling, combine the saffron and the hot milk and allow to infuse
Whisk all the ingredients together until combined, place on top of your frozen biscuit base
Bake for around 35-40 mins. The centre should still be wobbly and the outer rim should have just gone golden brown. Turn off oven and leave door shut for 1hr. Remove from oven and then cool completely
For your glaze, infuse the remaining saffron in hot milk
Mix all ingredients together (except nuts and rose) and spoon onto your cooled cheesecake
Garnish with the sliced nuts and petals. Refrigerate for a minimum of 2 hrs before serving