Eggless Saffron Pistachio & White Chocolate Cheesecake
Servings 8 slices
Ingredients
Crust
- 120 g oreo biscuits
- 50 g raw pistachios out of the shell
- 2 tbsp melted butter unsalted
Filling
- 360 g room temperature cream cheese
- 50 g white chocolate melted and cooled to room temperature
- ½ tsp freshly grated lemon zest
- 4-6 drops Matshiro Saffron Extract
- 50 ml condensed milk
- 60 g caster sugar
- 60 ml full fat yogurt
- 50 ml low fat cream
- A pinch of salt
- 30 g cornflour
Instructions
Make the crust –
- Blitz the oreos and pistachios in a food processor till it becomes a fine powder.
- transfer it to a bowl and add the melted butter. Mix till the crumbs are moistened and press this into a 6-inch tall, round spring form pan. Set this aside.
Make the filling –
- Preheat your oven to 160 C. In a microwave safe bowl, take your white chocolate and melt it in the microwave in 10 second increments.
- Set aside to cool to room temp.
- Now, in a medium-large bowl add your room temperature cream cheese, caster sugar and salt, using a whisk whip the mixture until very smooth.
- Now add the condensed milk, freshly grated lemon zest and yogurt and mix it in.
- Once the chocolate is cooled, gently pour it into this cream cheese mixture while whisking constantly.
- Sift in your cornflour and whisk until combined.
- Finally add 4-6 drops of the Matshiro Saffron extract followed by the cream and mix it gently till smooth.
- Pour this cheesecake filling into the prepared spring form pan and bake it for 60-90 minutes or until the center is slightly jiggly. You can place the spring form pan on a baking sheet while placing in the oven to catch any spillage or even cover the exterior of the pan with foil. Make sure if you are covering the spring form pan in foil, do it on step one, before pressing in the crust.
- Let the cheesecake stay in the oven with the door slightly ajar for another
- 2 hours and refrigerate overnight.
- Garnish with fresh strawberries and serve.