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Saffron and Cointreau Cheesecake on Gingerbread

SUBMITTED BY: genevievescuisine

"This saffron and Cointreau cheesecake flavored with honey is built on a gingersnap crust."
PREP TIME  40 Min
COOK TIME  5 Min
READY IN  9 Hrs 5 Min
SERVINGS & SCALING
Original recipe yield: 1 cheesecake
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (8 ounce) package ginger nut cookies (biscuits)
  • 1/2 cup butter, melted
  •  
  • 1/4 cup Cointreau or other orange liqueur
  • 1/2 (.5 gram) packet saffron threads
  • 5 (3 ounce) packages cream cheese
  • 1/2 cup honey
  • 1 1/2 tablespoons finely-grated orange zest
  • 1 3/4 cups heavy cream

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2008 by Melowdie
mmmmmmmmmm yummy! I was a bit skeptical about this because of the gingerbread but it turned out quite well :D Great idea!

0 users found this review helpful


 
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genevievescuisine
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 459

  • Total Fat: 35.8g
  • Cholesterol: 109mg
  • Sodium: 259mg
  • Total Carbs: 30.9g
  •     Dietary Fiber: 0.4g
  • Protein: 4.6g

VIEW DETAILED NUTRITION

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