Saffron and Cointreau Cheesecake on Gingerbread
recipe has been reproduced with the kind permission
of Genevieve McGough. Genevieve is a chef in
Auckland New Zealand with fifteen years experience in
professional cookery. She has her own web site called
Cuisine where every dish is created by her.
asked what was her inspiration for the web site and
why her food writing differs from others, this is what
Genevieve had to say:
have spent many hours myself searching the internet
for recipe ideas and became tired of wading through
hundreds of recipes on huge sites just to find one worth
printing. I thought to myself why cant every recipe
be worth printing after all it isnt the volume
of recipes that give you a good culinary site, its
the quality. The other factor I thought was missing
was food photography. When chefs look through cookbooks
for inspiration, they often only look at the pictures.
This can be enough to inspire a new dish all by itself.
If you cant see the food you cant imagine
endeavoured to fill a gap by learning photography and
to write about food leaving out everything I dislike
about other food writers recipes."
read more and obtain more recipes visit Genevieves
all the recipes I worked on last year this would have
to be one of my very favourites. Extremely decadent
and just right for a special occasion, this dessert
was hard to keep my chefs away from - they even descended
on the mixing bowl once it was emptied like a pack of
wolves. A sure sign this is a winner, it was all I could
do to stop my chefs from damaging the odd
portions so they could personally deal with the disposal!
/ 9 oz ginger nut biscuits or molasses snaps
125g / 4 1/2 oz butter
60mls / 2 fl oz Cointreau
1/4 g / large pinch saffron thread
Zest of 1 orange finely grated
130g / 4 1/2 oz runny honey
400g / 14 1/3 oz cream cheese
400mls / 14 1/3 fl oz heavy cream
the saffron syrup:
180mls / 6 fl oz runny honey
180mls / 6 fl oz water
1 pinch saffron
the butter on a low heat and blend in a blender with
the ginger biscuits. Firmly press into a round 9 inch
/ 23 cm diameter tin with removable base until even
and smooth over with a spoon then refrigerate.
a small pot heat the Cointreau until it steams a little
then add the saffron thread and set the mixture aside
to soak for 20 minutes.
an electric beater on low, beat the cream cheese for
a couple of minutes until it softens then slowly beat
in the honey and orange rind.
the Saffron mixture and then slowly pour in the cream.
The cream needs to be whipped until very thick as
no gelatine is used in this recipe. You will know
it is ready when it holds its shape firmly. Be careful
not to over whip as the cream will split. You can
see this starting to happen when the mixture looks
a little grainy.
any of the saffron threads from the beater and incorporate
back into the mix, then spoon on top of the ginger
nut biscuit base and smooth over with a spatula.
the saffron syrup:
the above syrup ingredients to the boil and then simmer
until reduced to half.
from the tin by loosening the cheesecake at the sides.
This can be done with a hot wet cloth placed around
the sides of the tin, you will see the edge melt slightly,
and then push at the edge of the biscuit base to remove
from the metal base onto a serving platter.
with whipped cream and saffron honey syrup.