A festival of flavors for your taste buds in a very easy recipe. Be prepared to fall in love with this saffron cheesecake!
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I am finally back after an amazing trip in Lapland north of the Arctic Circle accross Sweden and Norway to celebrate this New Year with a couple of friends (you are welcome to check out my pictures on Instagram). We were lucky to experiment dogsledding (I had done that before but this time was my first driving the sled on my own, so much more fun!) and we also saw some stunning northern lights. Living the Swedish dream at its best! I am now back in Stockholm for good and the snow has come here too. This real Swedish winter reminds me of when I moved to Sweden almost 5 years ago now – I moved on the 13th of January 2010. It will soon be my 5th year “Stockholm” anniversary!
With the trip still fresh in my mind, I felt like sharing a typical winter Swedish recipe with you today, a recipe involving saffron. The Swedes love to use saffron in their Christmas/Winter baking (check out my Swedish Saffron Buns “Lussekatter” recipe). A few weeks ago, before the Christmas break, I was invited to bake a special dessert for a corporate event. One catch though: it had to be a lactose-free dessert. My experiments led to this saffron cheesecake after some adjustments with the ingredients and the quantities I used. Don’t worry, if you’re not lactose-intolerant, you can also use normal butter and cottage cheese. It works just as well.
In total I baked no fewer than 4 saffron cheesecakes in December! It was an amazing success with everyone and it really became a favorite among both my Swedish friends and the others. The saffron adds this little special luxury touch in this slightly sweet dessert while the cottage cheese softens it overall and provides some freshness.
I want to dedicate this soft recipe to my dearest grandfather who just passed away a couple of days ago just after turning 94. We will all remember his smile and his extreme kindness. Rest in peace, grandpa, we will always love you!
Lactose Free Saffron Cheesecake
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: serves 8
- Category: Cakes and pies
- Cuisine: Swedish recipes
A festival of flavors for your taste buds in a very easy recipe. Be prepared to fall in love with this saffron cheesecake!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 8.8 oz (250g) gingerbread cookies, preferably lactose-free as well
- 5.3 oz (150g) lactose-free butter, at room temperature
- 1g saffron
- 1 sugar lump
- 1 teaspoon rum (or other liquor)
- 26.5 oz (750g) lactose-free cottage cheese
- 2/3 cup (135g) granulated sugar
- 6 large eggs
- 1 cup (150g) fresh berries
- 4 fresh mint leaves
Instructions
- Melt the crushed gingerbreads with a food processor. Add in the melted butter and mix with the gingerbread crumbs.
- Line with a baking paper the bottom of a form with a detachable edge, 10 inches in diameter. Press the gingerbread crumbs into the form and cool for 30 minutes in the refrigerator.
- Dissolve the saffron with the sugar lump and the rum.
- In a large bowl, stir together the cottage cheese, saffron and granulated sugar. Beat in the eggs, one at a time, stirring vigorously after each addition.
- Blend the preparation with a stand mixer for 2-3 minutes so that no lump remains.
- Preheat the oven to 390°F (200°C). Pour the saffron cream evenly over the gingerbread bottom and bake for 30 minutes. Cool completely and then store for at least 2 hours before serving so that it solidifies. Just before serving, decorate with the fresh berries and some fresh mint leaves.
Did you make this recipe?
Lastly, if you make this Lactose Free Saffron Cheesecake, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Blomma
Comme d’habitude tes photos sont magnifiques! Je connaissais le safran depuis bien longtemps, mais c’est ici en Suède que je l’ai découvert préparé avec du sucré. Merci pour cette belle et originale recette. Et toutes mes condoléances pour ton cher grand-père, c’est toujours dur de voir un être proche s’en aller.
Delphine Fortin
Merci beaucoup Rachelle, ravie que les photos te plaisent. Ce cheesecake a eu un succès fou auprès des Suédois, je te le recommande chaudement ! Et merci pour tes condoléances concernant mon grand-père, cela me va droit au coeur. À très bientôt ! Bises
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate!
Miz Helen
Delphine Fortin
Thank you so much, Miz Helen. I’m happy to hear you enjoy my saffron cheesecake 🙂
Healing Tomato
I just made a saffron meal the other day but I never think of putting it into dessert. This cheesecake looks divine. I am sorry to hear about your Grandfather. He seems like he lived a wonderful life.
Delphine Fortin
The Swedes love saffron in their dessert and I must say it is surprisingly good! Thank you for your kind words regarding my grandfather, I truly apprecialte.
Michelle @ A Dish of Daily Life
What a delicious cheesecake! And a lovely tribute to your grandfather. Pinning and sharing!
Delphine Fortin
I am glad you liked the cheesecake, Michelle! And thank you very much for your nice words regarding my grandfather, it warms me up.
Miz Helen
I can’t wait to have a nice slice of your Cheesecake, it looks awesome! Thanks so much for sharing with Full Plate Thursday and have a great weekend.
Come Back Soon!
Miz Helen
Delphine Fortin
I would die for another slice right now as well. Maybe I should go back in the kitchen and bake a fifth one, it is so easy to make and it tastes so good! 🙂
Mag de saveursetlectures
Jamais utilisé du safran en dessert mais ton cheesecake me donne vraiment envie d’essayer..:)
Petite Cuillère et Charentaises
Moi qui adore le safran, je suis certaine d’aimer ce beau cheesecake ! Avec du safran de San Gavino Monreale que j’ai rapporté de mon dernier passage en Sardaigne, le parfum a toutes les chances d’être divin 🙂
Bises
Delphine Fortin
Oh oui, si tu as l’occasion d’avoir rapporté du safran de l’étranger (c’est horriblement cher en France je trouve!), c’est une très belle facon de l’utiliser. Tu vas faire des heureux, crois moi 🙂
nathalielielie
Magnifique recette Félicitations !!!
Delphine Fortin
Je suis très touchée qu’elle te plaise ! Une idée de cheesecake originale qui fait son petit effet 😉
Culinary Flavors
I love its color! Delicious!
Delphine Fortin
I love it too, Katerina ! And the saffron flavors are so delicate, you’re gonna love this recipe, believe me 🙂
Linda (Meal Planning Maven)
Absolutely stunning Del! I must make it very soon!
Delphine Fortin
You sure must give a try to this saffron recipe, Linda. You’re gonna love it! Cheers!
Debra @ Bowl Me Over
Wow. Wow. This looks amazing!!!
Delphine Fortin
Thank you so much, Debra! It actually tastes even better that it looks, just so you know 😉
Susie Gall
Looks so beautiful and delicious.
Delphine Fortin
I’m really happy that you like the recipe, Susie. Thank you for stopping by!