SAFFRON AND COINTREAU CHEESECAKE ON GINGERBREAD
This saffron and Cointreau cheesecake flavored with honey is built on a gingersnap crust.
Provided by genevievescuisine
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Time 9h5m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 30.9 g, Cholesterol 108.9 mg, Fat 35.8 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 22 g, Sodium 236 mg, Sugar 20.5 g
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