Saffron, Pistachio and Rose Cheesecake

I'm not drooling, you are.

Here’s a persian-influenced recipe, perfect for family occasions.

There’s even a post wash hair oil with these ingredients, watch this space…

What you need (12 people)

20cm round springform tin
Parchment paper
Mixing bowl
Food processor (optional)
150g unsalted butter
300g digestive biscuits
400g light cream cheese
2 tbsp Pisti Pistachio Cream, or adjust to taste
200ml double cream
50g icing sugar
150g of pistachios blitzed
2 tsp Saffron essence
3/4 saffron threads
Edible rose petals

Biscuit Base

Blitz the digestive biscuits to small crumbs (I use a food processor).

Melt unsalted butter in a small pan, and mix small crumbs once melted.

Put parchment paper on the bottom of the springform tin, Tip the mix into the bottom and press down firmly. Use a table spoon to press down the edge, going round in a circle until you see no gaps.

Cheesecake filling

Grab a bowl, and mix the cream cheese and icing sugar until it’s smooth.

Add the double cream, and continue to mix until you can whip soft peaks.

Add the pistachio cream, 100g of pistachios, saffron essence and saffron threads and fold through.

Spread the mix over the biscuit base. Gently shake side to side, to help even out the mix.

Cover the tin with kitchen foil, and chill in the fridge for at least 6 hours, or preferably overnight.

Decoration

Once set, sprinkle the remaining pisatchios and edible rose petals in any design you like :)

Enjoy!