Saffron and Cointreau Cheesecake on Gingerbread

Directions

1. 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.
2. 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.
3. 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.

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Reviews (3)

Your Rating:

6

Melowdie

Apr. 5, 2008

"mmmmmmmmmm yummy! I was a bit skeptical about this because of the gingerbread but it turned out quite well :D Great idea!..." See more"

2

Andrew

Apr. 19, 2010

"Great cheesecake.... It won my bakeoff!!! The gingerbread base was the best!!..." See more"

2

cookinRN

Jan. 26, 2009

"Interesting combination of flavors, the crust was excellent, the filling was ok, although I couldn't finish even eating mine. I served to 2 guests that are cheesecake buffs and they were not overly i..." See morempressed either. Cost of saffron aside, I wont be making this again but I will be experimenting with fillings I can try the crust with!"