For the base:

150g butter, melted

300g ginger biscuits, crushed  

For the filling:

1 gr saffron, ground

Pinch of sugar

2 tbsp lemon juice

500g cream cheese

1 tin condensed milk (375ml)

3 tbsp Zealandia Honey ® Bronze | MGO 100+

1 tsp vanilla bean paste

To serve:

Fruit to garnish (raspberries and blueberries)

Icing sugar

Step 1:
Make the base

Melt the butter. Process the biscuits until they resemble very fine breadcrumbs (I use an immersion blender. A food processor or a bag and a rolling pin will do the trick). Mix butter and crumbs together and press the mixture into a 9-inch/23 cm springform pan. Flatten the bottom and press the crumb mix 4-5 cm up the sides of the pan. Don’t press too hard, or the cheesecake might get stuck in the pan. Chill for at least ten minutes while you prepare the filling.

Step 2:
Make the filling

If your saffron is not ground (i.e. it’s in strings), grind it in a pestle and mortar with some sugar. Add lemon juice to dissolve saffron and sugar. Set aside. Beat the cream cheese in a medium mixing bowl using an electric mixer at medium-high until smooth. Beat in the condensed milk, scraping down the sides of the bowl as you go. Beat in the saffron-lemon mixture, Zealandia 100+ and vanilla until well combined.

Step 3:
Set the cheesecake

Pour the filling into the crust (once set) and smooth the top with a spatula. Cover with beeswax wrap and leave to set in the fridge for at least 2-3 hours.