Ingredients:

Bund:

• 360 ml graham cracker crumbs (approx. 150 g)
• 60 g unsalted butter, melted

Filling:

• 680 g cream cheese, softened
• 0.1 g saffron threads, soaked in 30 ml warm water
• 240 ml honey
• 3 eggs
• 1 tsp vanilla extract

How to proceed:

1. prepare the base:

1. Preheat the ovenSet the oven to 175°C.
2. Make the baseMix the graham cracker crumbs with the melted butter until the mixture is smooth and resembles wet sand.
3. Shape the bottom: Press the mixture into the bottom of a springform pan (approx. 22-24 cm in diameter) to form an even and firm base.
4. Behind the bottom: Bake the base in the preheated oven for 8-10 minutes until lightly golden. Remove and leave to cool while you prepare the filling.

2. Prepare the filling:

1. Saffron soaking: Soak the saffron threads in 30 ml of warm water for about 5 minutes to release flavour and colour.
2. Make the cheesecake filling: In a large bowl (or with a mixer) beat the softened cream cheese until smooth and creamy. Add honey and continue beating until well blended.
3. Add saffron and vanilla: Pour the soaked saffron (including the liquid) and vanilla extract into the cream cheese mixture and mix well.
4. Add the eggs: Add the eggs one at a time and whisk until each egg is well incorporated, being careful not to over-whip.

3. Assembly and baking:

1. Pour the filling into the mould: Pour the cream cheese filling over the pre-baked graham cracker base and smooth the top with a spatula.
2. Bake the cheesecakeBake the cheesecake in the oven at 175°C for approximately 50-60 minutes or until the centre of the cake is still slightly soft but the sides are firm. The cheesecake will set when it cools.
3. Cooling: Switch off the oven and leave the cheesecake to cool in the oven with the oven door slightly open for 1 hour. Then remove and place in the fridge for at least 4 hours or overnight to set completely.

4. Serving:

1. ServingOnce the cheesecake is cool and firm, you can remove the edge of the springform pan and decorate it with a little extra honey on top, chopped nuts or fresh berries if you wish.
2. Slice and savour: Slice and serve the cheesecake - the golden colour of saffron and sweet honey make this an irresistible dessert!

Tips:

• For an extra crispy base, you can bake the graham cracker base for another 2-3 minutes.
• You can also add a touch of lemon zest to the filling for a fresh flavour.

Enjoy!

Saffron has been known throughout history for its distinctive colour and unique flavour. The deep red threads have enriched countless dishes with their intense aroma and colour, and today saffron remains a sought-after ingredient in cuisines around the world.

Saffron's popularity is largely due to its unique ability to add depth and complexity to both sweet and savoury dishes. With just a small amount, typically around 30 mg, saffron can enhance the flavour of everything from rice dishes and soups to desserts. Saffron is known to be a luxurious ingredient and its special properties make it a favourite among chefs and food lovers.

The key substances in saffron, such as crocin and safranal, contribute not only to the flavour, but also to the intense golden colour that can transform even the simplest dishes into visually stunning creations. Using saffron in cooking not only provides a unique flavour experience, but also an aesthetic boost to the food.

So if you're looking to enhance your culinary creations, saffron is a great choice. Always choose High quality saffron to ensure the best flavour and colour in your dishes.