Saffron and Cointreau Cheesecake on Gingerbread
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Ingredients9 h 5 m servings 459 cals
Original recipe yields 12 servings (1 cheesecake)
- Place the cookies and butter in a blender. Blend until you have a slightly-moist and crumbly mixture. Press the crumbs into the base of a 9 inch springform pan; refrigerate.
- Heat the Cointreau in a small saucepan until it begins to steam; add the saffron threads. Remove from heat and allow to rest for 20 minutes.
- Beat the cream cheese with an electric hand mixer on low speed until softened. Slowly beat in the honey and orange zest. Add the saffron mixture and continue to beat. Pour in the cream while continuing to beat on the lowest speed until the mixture is thick enough to firmly hold its shape. Spoon the mixture over the crust. Chill overnight.
Per Serving: 459 calories; 35.8 g fat; 30.9 g carbohydrates; 4.6 g protein; 109 mg cholesterol; 236 mg sodium. Full nutrition
ReviewsRead all reviews 3
mmmmmmmmmm yummy! I was a bit skeptical about this because of the gingerbread but it turned out quite well :D Great idea!
Great cheesecake.... It won my bakeoff!!! The gingerbread base was the best!!