Saffron-Infused Shrikand Cheesecake with Nutty Lotus Biscoff Base
Ingredients
Base
- 105g lotus biscoff biscuits
- 30g toasted cashew
- 30g toasted almonds
- 50g ghee/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 + rose petals
Preparation
Preheat oven to 160°C (fan).
Toast the nuts on a pan over low heat for around 5 minutes.
Blend the biscuits and nut mix into fine crumbs, add ghee/butter and cinnamon.
Press the mixture into an even layer in a tin and freeze for 30 minutes.
For the filling, infuse saffron in hot milk.
Whisk all filling ingredients together, then spread over the frozen biscuit base.
Bake for around 35-40 minutes. The center should be slightly wobbly and the outer rim golden brown. Turn off oven, leave the door shut for 1 hour, then remove and cool completely.
Infuse remaining saffron in hot milk for the glaze.
Mix all glaze ingredients (except nuts and rose petals) and spoon onto the cooled cheesecake.
Garnish with sliced nuts and rose petals. Refrigerate for at least 2 hours before serving.