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Mini Saffron Cheesecakes


Ingredients

Base

  • 250gms Granita type biscuits

  • 100gms melted butter

Filling

  • 250gms of cream cheese, room temp

  • 1/2 cup castor sugar

  • A good pinch (5-7 strands) of Argyle Australian Saffron, slightly crushed & steeped in a small amount of warm milk

  • 1/2 tsp vanilla extract

  • Juice of 1/2 lemon

  • 2 Eggs



Instructions

Base:

  1. Preheat oven to 180 conventional, or 160 fan forced

  2. In a food processor, blitz the biscuits to a crumb

  3. Add in melted butter and blitz again to combine well

  4. Press the biscuit mixture into well greased muffin or cupcake tins (use patty pan papers if you prefer)

  5. Bake in oven for 10 minutes, then set aside

Filling:

  1. In an electric mixer, beat cream cheese and castor sugar on a medium speed until combined

  2. Slowly add eggs one by one, and continue to mix until well combined

  3. Add saffron with milk, lemon juice and vanilla extract.

  4. Mix on medium speed for 1 minute

  5. Pour onto prepared base/s, and place into the oven for around 15-18 minutes (cheesecakes should wobble and be just set in the centre)

  6. Let cool in the tin on the bench, then ideally refrigerate overnight (they are easier to remove when cold

  7. Serve with some icing sugar sprinkled over, or some dark chocolate curls

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