Baked Baseless Saffron Cheesecake
Baked Baseless Saffron Cheesecake

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, baked baseless saffron cheesecake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Baked Baseless Saffron Cheesecake is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Baked Baseless Saffron Cheesecake is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook baked baseless saffron cheesecake using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Baked Baseless Saffron Cheesecake:
  1. Get 360 gms Philadelphia cheese
  2. Get 284 ml Elmlea double cream
  3. Get 3 tbs icing sugar (adjust to your taste)
  4. Make ready 4 tbs cornflour
  5. Take 1/2 tsp salt
  6. Prepare 1 pinch saffron
  7. Take 2 tbs finely powdered almonds and pistachio nuts
Instructions to make Baked Baseless Saffron Cheesecake:
  1. Beat together, cheese, icing sugar, cornflour, powdered almonds and pistachio nuts and salt in a mixing bowl. Keep aside.
  2. In another bowl, whip the cream till it forms soft peaks.
  3. Fold the cream and saffron into the cheese mixture.
  4. Pour the batter into a 8" lined tin. Cover the top with an aluminium foil.
  5. Bake in a hot water bath in a preheated oven at gas mark 4 for 60 minutes.
  6. Once the cake is bake, take it out of the oven, don't remove the foil. Let it cool down completely.
  7. Once cool, put in the fridge overnight.
  8. Serve with whipped cream if you wish.

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