Name: Lactose Free Saffron Cheesecake
Cook time: 30 min
Total time: 30 min
Cuisine: Swedish recipes
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

Lactose Free Saffron Cheesecake

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Author: Delphine Fortin
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!

Ingredients

Scale

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

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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.