Saffron Cheesecake with Kiri

desserts
50 min
8

Light fluffy cheesecake with a layer of sweet Kiri cream served in a bath of saffron milk

Ingredients

For the Kiri Cream

  • 16 Kiri Square Portions or 1 1/2 Kiri Cooking Block
  • 250ml heavy cream
  • 2 tablespoons icing sugar

For the Saffron Cake

  • 120g (1 cup) all-purpose Flour
  • 3/4 teaspoon (4g) baking powder
  • 1/3 teaspoon saffron threads
  • 100g (1/4 cup + 3 tablespoons) butter, at room temperature
  • 150g (3/4 cup) white granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

For the Soaking Milk

  • 250ml (1 cup) milk
  • 150ml (1/3 cup) sweetned condensed milk
  • 30ml (1/8 cup) heavy cream

For Toppings

  • 2 tablespoons pistachios
  • 1 tablespoon dried roses
  • Saffron threads
Saffron Cheesecake with Kiri

Cooking steps

Prepare the Cake

  • 1Soak the saffron threads in 2 tablespoons of hot water.
  • 2In a large bowl, mix the butter and sugar with an electric egg beater until the mixture is very creamy. Add the eggs one at a time and continue mixing. Add the vanilla extract and 1 tablespoon of the saffron water and whisk to combine.
  • 3Add the flour and baking powder and mix gently using a spatula. 4. Pour the batter in a 20cm square spring form baking pan lined with parchment paper. In a preheated oven at 180C (356F), bake the cake for 25 minutes.
  • 4Remove the cake from the oven and leave it in the spring form pan.

Make the Soaking Milk

  • 1In a saucepan over medium heat, mix together milk, condensed milk, and heavy cream.
  • 2Bring to a gentle boil and simmer for 5 minutes.
  • 3Finally add the remaining 1 tablespoon of the saffron water and mix together. Turn off the heat and cool the mixture down to room temperature.
  • 4As soon as the cake is out of the oven, use a toothpick to make holes in it, then poor half of the soaking milk over the top of it.

Make the Kiri Cream

  • 1Place the Kiri square portions in a large bowl, and using an electric egg beater, mix until you have a smooth texture.
  • 2Add the heavy cream and icing sugar and continue mixing until the mixture is fluffy and thick.
  • 3Spread the mixture on top of the cake and refrigerate for at least 2 hours.
  • 4Decorate the cake with dried roses, pistachios, and saffron threads. Serve with the the remainder of the soaking milk.

Cooking steps