{"id":4560,"date":"2017-05-25T16:48:18","date_gmt":"2017-05-25T15:48:18","guid":{"rendered":"http:\/\/antoniosotos.com\/en\/?p=4560"},"modified":"2017-05-25T16:48:18","modified_gmt":"2017-05-25T15:48:18","slug":"add-saffron-to-your-cheesecake","status":"publish","type":"post","link":"https:\/\/antoniosotos.exploore.es\/en\/add-saffron-to-your-cheesecake\/","title":{"rendered":"Add saffron to your cheesecake"},"content":{"rendered":"

 <\/p>\n

\"Add<\/a>Saffron<\/span><\/strong> has more uses than one might think. Yes, everyone knows that it is usually associated with rice, which gives those dishes a very special flavour and colour. But that aroma and warm orange colour also have a great deal to say in other dishes, including desserts. Are you game to try making this simple saffron cheesecake recipe?<\/p>\n

 <\/p>\n

Saffron cheesecake recipe<\/h3>\n

It’s very easy to make.\u00a0 Just follow these steps:<\/p>\n

    \n
  1. \u00a0Preheat the oven to 175\u00baC<\/strong>.<\/li>\n
  2. This cake has a biscuit base. To make the base, crush 175 g biscuits<\/strong> –\u00a0 whatever type of biscuit you like – into “rough powdery breadcrumbs” and mix with 75 g of melted butter<\/strong>. It should look like a crumbly mixture.<\/li>\n
  3. Prepare a mold (or tin) which can be placed into an oven. Cover<\/strong> the bottom of the mold with the biscuit base using a spoon press and pat down the mixture evenly over the base layer leaving it smooth. The mixture should be of an equal height all around.<\/li>\n
  4. \u00a0Now onto the filling. First, add 500g of cream cheese <\/strong>and 100g of sugar <\/strong>in a large bowl. Blend well.<\/li>\n
  5. \u00a0Mix a pinch of ground saffro<\/strong>n with a teaspoon of sugar and add to the cream cheese mixture.<\/li>\n
  6. \u00a0Add two eggs<\/strong> and beat until there is a liquid and homogenous mixture.<\/li>\n
  7. \u00a0Pour the mixture onto the biscuit base of the mold (or\u00a0 tin) which has been previously prepared.<\/li>\n
  8. Bake at 175\u00b0C for 35-40 minutes <\/strong>until set. (You can test this by inserting a needle into the centre of the cheesecake and if it comes out clean it’s done), let it rest and cool on a rack before refrigerating for at least 4 hours.<\/li>\n<\/ol>\n

     <\/p>\n

    Serving and tasting<\/h3>\n

    The result will be a cheesecake of an intense orange colour and a sweet saffron aroma. Delicious! It can be served with vanilla ice cream, custard, red fruit jam or honey. For an added delight when serving, opt for a glass of muscatel or sherry.<\/p>\n

    Bon Appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

      Saffron has more uses than one might think. Yes, everyone knows that it is usually associated with rice, which gives those dishes a very special flavour and colour. But that aroma and warm orange colour also have a great deal to say in other dishes, including desserts. Are you game to try making this […]<\/p>\n","protected":false},"author":1,"featured_media":4571,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[84,59],"tags":[221,94,116],"class_list":["post-4560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-tips","tag-cheesecake","tag-recipes","tag-saffron"],"yoast_head":"\nAdd saffron to your cheesecake - Antonio Sotos<\/title>\n<meta name=\"description\" content=\"Here's a very easy and simple saffron cheesecake recipe. 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