Saffron Cardamon Cottage Cheesecake With A Millionaire Crust
- 4 medium eggs, separated
- 100g (1⁄2 cup) light jaggery, finely chopped
- 400g full-fat cottage cheese or homemade paneer (see page 254)
- 1 tsp vanilla extract
- Generous pinch of sea salt
- Seeds of 12 cardamom pods, ground
- 1 large pinch strands of saffron, infused in1 tbsp very hot water
- Edible flowers, to serve (optional)
For the millionaire crust
- 150g (11⁄4 cup) gram flour
- Seeds of 6 cardamom pods, ground
- 100g (1⁄2 cup) jaggery, finely chopped, or coconut sugar
- 100g (1⁄2 cup) ghee or butter, plus extra for greasing pinch of sea salt
Grease and line an 18cm (7in) springform tin with baking parchment. Make the millionaire crust by following the method on page 104. Spread the mixture into the tin, and press it down evenly using the back of a metal spoon. Let the mixture cool for about an hour in the fridge.
Preheat the oven to 170oC (150oC fan/gas mark 3). To make the filling, place the egg yolks and jaggery in a food processor and blend for about 2 minutes until pale and well combined. Add the cottage cheese, vanilla, salt, cardamom and saffron mixture and blend again until completely smooth.
Whisk the egg whites to stiff peaks and gently fold them into the mixture in four stages, using a metal spoon.
Bake in the preheated oven for 1 hour 15 minutes until golden and just set. Loosely cover the cheesecake with baking parchment for the last 30 minutes if it’s turning very dark. Remove and leave to cool to room temperature. The base is a little crumbly but beautiful. Decorate with flowers, if desired, and serve.