Saffron and Cardamom Cheesecake

Ingredients

1 and a half cup of ground biscuits

1/3 cup of melted butter

1 tablespoon lightly heated cream

1 and a half teaspoon of saffron

500 g cream cheese

4/3 cup of sugar

1/2 cup of honey

1/3 cup of cream

2 tablespoons of cornstarch

1 teaspoon and a half of ground cardamom

1 teaspoon of rose water

How to prepare

Mix the biscuits with butter well and place with hand pressure in a special cheesecake tray in the preheated oven for 10 minutes.

To prepare the cheesecake mixture, stir saffron in the hot cream and leave it aside for 10 minutes. In a large bowl, beat cream cheese, sugar and honey, then add saffron cream, cream, cornstarch, cardamom and rose water. Whisk until smooth.

Pour the biscuit over the biscuit, then put it back in the oven for about an hour and a half of time, or until the top of the cake appears soft and the core is a bit unripe.

Turn off the heat and leave the cake in the open oven for 30 minutes to cool down.

Set aside to cool to room temperature, then in the refrigerator for at least 10 hours before being served cold.