Saffron Cashew Nuts Cheesecake
by Ling
@ 23 Oct 2013
Ingredients
145g cream cheese
28g sugar
55g whole eggs, lightly beaten
80ml whipped cream
10ml lemon juice
80g cashew nuts
2.5g corn flour
4 saffron threads
½ vanilla pod, scrapped
Caramelised pears, sugared roses and cashew nuts, for garnishing
Passito Saffron Jelly
250ml water
250g passito
70g sugar
3.2g agar
0.25g saffron threads
Preparation
For the passito saffron jelly: Heat 250ml water, passito, sugar and agar in a saucepan over medium heat to a boil. Remove saucepan from the heat and add in the saffron and whisk until saffron has dissolved. Set aside the passito saffron jelly.
Beat the cream cheese in an electric mixer until soft and lump-free. Add in the sugar and beat well. Gradually add in the whole eggs and beat until creamy. Fold in the whipped cream and the remaining ingredients. Pour the cream cheese mixture into circular moulds and bake in a water-bath at 150°C for about 20 minutes. Place the cheesecakes into the refrigerator to chill until set. Place a larger circular mould around the frozen cheesecakes, and pour the warm passito saffron jelly over the cheesecakes until slightly covers the cheesecakes. Keep the cheesecakes in the refrigerator until set.
Place a cheesecake onto the centre of each serving plate, and gently remove the circular mould. Arrange the caramelised pears, sugared roses and cashew nuts around the cheesecake.
Makes 8 cheesecakes
