Baked Baseless Saffron Cheesecake

Name: Baked Baseless Saffron Cheesecake
Cuisine: British
Ingredients: 360 gms Philadelphia cheese; 284 ml Elmlea double cream; 3 tbs icing sugar (adjust to your taste); 4 tbs cornflour; 1/2 tsp salt; 1 pinch saffron; 2 tbs finely powdered almonds and pistachio nuts

Rachna @cook_13571950

Leicestershire

This cheesecake has Indian flavours to it. I prefer less sugar, but you can add according to your taste.

Rachna @cook_13571950

Leicestershire

This cheesecake has Indian flavours to it. I prefer less sugar, but you can add according to your taste.

Saved

Ingredients

360 gmsPhiladelphia cheese
284 mlElmlea double cream
3 tbsicing sugar (adjust to your taste)
4 tbscornflour
1/2 tspsalt
1 pinchsaffron
2 tbsfinely powdered almonds and pistachio nuts

Saved

Steps

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.