Monday, February 10, 2014
Blood Orange-Saffron Cheesecake
We adore cheesecake in this household. So, that was my dessert of choice yesterday. While we warmed up after a drippy hike and watched movies this afternoon, I experimented with a cheesecake that had two of my favorite ingredients: blood orange and saffron. Too bad my timing was waaaaay off. This takes a minimum of 10 hours, including chilling time. And ideally it takes more. As it was, I couldn't slice into this until 9 o'clock in the evening. Whoops. The boys will get to try it today...and Jake and I enjoyed it last night with a cordial of saffron liqueur, Liquore Strega. Cheers!
3 C crushed graham crackers
1/2 C (one stick) butter, melted
Mix all of the ingredients together until moist clumps form. Press crumb mixture into the bottom of a springform pan that's been wrapped in foil. Chill crust while preparing filling.
3 - 8 oz. packages cream cheese, room temperature
Run a butter knife around pan edge to loosen cake. Cool completely. Remove foil from pan sides. Chill some more. Ideally you want to chill the cheesecake overnight. I only had yesterday, so it chilled for about 6 hours. Remove pan sides to serve.