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|Saffron and Cointreau Cheesecake on Gingerbread|
"This saffron and Cointreau cheesecake flavored with honey is built on a gingersnap crust."
- 1 (eight ounce) package ginger nut cookies (biscuits)
- half cup butter, melted
- 1/four cup Cointreau or different orange liqueur
- 1/2 (.Five gram) packet saffron threads
- 5 (three ounce) packages cream cheese
- 1/2 cup honey
- 1 1/2 tablespoons finely-grated orange zest
- 1 3/4 cups heavy cream
|Prep : 40M||Cook : 12M||Ready in : 9H5M|
- Place the cookies and butter in a blender. Blend till you've got a slightly-wet and crumbly mixture. Press the crumbs into the bottom of a 9 inch springform pan; refrigerate.
- Heat the Cointreau in a small saucepan till it starts offevolved to steam; add the saffron threads. Remove from warmness and permit to relaxation for 20 minutes.
- Beat the cream cheese with an electric powered hand mixer on low velocity until softened. Slowly beat inside the honey and orange zest. Add the saffron aggregate and continue to overcome. Pour within the cream even as persevering with to overcome on the bottom pace until the combination is thick enough to firmly maintain its shape. Spoon the aggregate over the crust. Chill in a single day.
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