Saffron Muhalabiya Cheesecake

Different types of soothing textures and flavors, inspired by @mini_baker_k

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Ingredients

• Base:

  1 3/4 cup digestive biscuits

  100g melted butter

• Cheese mixture:

  450 g cream cheese

  1/2 cup sugar

  vanilla

  2 eggs

  2/3 cup whipping cream

  saffron

• Muhalabiya:

  4 cups milk

  10 tbsp starch

  6 tbsp sugar

  2 tbsp rosewater

  1/4 tsp. orange blossom water

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Method

• Preheat the oven to 150 C, cover a spring form pan with aluminum.

• In a food processor, grind the biscuits and butter. Add them to the base of the pan. Place in fridge.

• In a small saucepan, put the cream and saffron, and heat it over medium heat until it boils, set aside.

• In a stand mixer, mix cream cheese with sugar. Add the eggs and vanilla.

• Add the cream slowly (don't over mix).

• Pour the mixture into the prepared pan. Place the pan in a water bath and bake 50 - 60 min.

• Allow to cool completely. Place it in the fridge for at least 4 hours or overnight.

• Muhalabiya: In a large saucepan, put all the ingredients and mix until the starch dissolves, then put it on medium heat and mix until it boils. 

• Pour it on the cheesecake. Place in the fridge until set.