Kashmir x Spain

Saffron cardamom Basque cheesecake

Burnt on purpose, saffron on purpose, second slice also on purpose.

240 minTime

8 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

430kcalsame

8 gproteinsame

0 gfibresame

240minutessame

Per serving, worked out from the ingredient table.

Milk2 tbsp, warm

Saffrona big pinch

Cream cheese600 g, at room temperature

Sugar1 cup

Egg5, at room temperature

Fresh cream (thickened cream, heavy cream)1¼ cups

Cardamom½ tsp

Salta pinch

Maida (all-purpose flour, plain flour)2 tbsp

5 steps

1Soak the saffron in the warm milk for 10 minutes. Heat the oven to 220°C and line a 20 cm springform tin with two crumpled sheets of parchment.
2Beat the cream cheese and sugar on low speed until smooth, about 2 minutes.
3Beat in the eggs one at a time, then the cream, saffron milk, cardamom and salt. Sift in the maida and mix briefly.
4Pour into the tin and bake in the oven at 220°C for 45 to 55 minutes.
5Cool in the tin for 1 hour, then chill at least 2 hours. Peel off the paper to serve.

Serve it like this

Cut a tall wedge so the burnt top and gold centre show. Lay it on its side with a spoon of honeyed hung curd and a few saffron strands.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.