Saffron & Lemon Srikhand Cheesecake
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For the base:
250g ginger nut biscuits (or graham crackers), crushed finely
1/3 cup melted butter
For the filling:
500g ricotta cheese
500g softened cream cheese (I used original Philadelphia)
1 1/3 cups double cream
1 ½ cups granulated sugar
1/3 cup lemon juice
1 tbsp cornflour
1 ½ tsp vanilla extract
1 ½ tsp lemon zest
¼ – ½ tsp saffron, toasted as directed above
How to make Saffron & Lemon Srikhand Cheesecake
METHOD:
1. Combine the crushed biscuits and melted butter and firmly pat it into the bottom of a greased 10-inch springform tin. Make sure it’s even and tightly compacted. Cover this with plastic wrap and refrigerate the whole thing.
2. For the filling: in a large bowl, beat together all of the ingredients (excluding the lemon zest and saffron) until it has thickened. Kurma suggests not to overmix this.
3. Fold in the lemon zest and saffron and place the mixture on top of the chilled biscuit base. Smooth the top down.
4. Place this in a preheated oven at 160 degrees Celsius for 1 ¼ hours or until firm and golden. If you find that the top of the cheesecake is going too brown, reduce the temperature and cook for a longer period of time.
5. Remove from the oven and allow to cool. Refrigerate for 8-10 hours before cutting and serving.