Saffron and Rose Water Cheesecake Recipe!

Описание: Saffron and Rose Water Cheesecake

Servings: 10

Ingredients:
~~~Crust~~~
1 1/2 cups graham cracker crumbs
7 Tbsp butter, melted
2 Tbsp granulated sugar
1 Tbsp brown sugar
1 Tsp ground cinnamon

~~~Cheesecake~~~
1/2 tsp saffron powder
3 Tbsp rose water, slightly warmed
32 oz cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1/8 tsp salt
4 large eggs

~~~Toppings~~~
Slivered pistachios
Slivered almonds


Directions:
1.) Preheat oven to 325F
2.) Prepare crust by combining graham cracker crumbs, melted butter, granulated sugar, brown sugar and ground cinnamon.
3.) Transfer mixture to a 9 inch springform pan and firmly press into the bottom and 1/4 way up the sides of the pan and set aside.
4.) Mix together the saffron powder and warmed rose water and set aside.
5.) In a large mixing bowl, add the cream cheese and use a hand mixer to mix until smooth. Add sugar and continue to mix until creamy. Then add sour cream, salt, and saffron/rosewater mixture. Mix some more.
6.) Beat the eggs in a separate bowl, and gradually mix them into the mixture a little at a time on low speed.
7.) Pour cheesecake batter into the springform pan. Line a cookie sheet with foil and place the springform pan on top of it in case of leaks.
8.) Place on the middle oven rack and bake for 75 minutes. Cheesecake will be puffy and jiggly, but will set as it begins to cool. Do not over bake.
9.) Remove from oven and allow to cool to room temperature (about 2 hours). After 2 hours, use a knife to loosen the crust around the edges and pop open the pan. Gently transfer to serving dish and refrigerate for a minimum of 8 hours before serving. Serve with whipped cream and fresh strawberries or by itself because it tastes so darn good, enjoy!

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