Lemon & Saffron Cheesecake

2 eggs
75 g sugar
1 Bourbon vanilla sugar
50 g flour
50 g corn starch
10 g baking powder (1 bag)

Mix eggs with sugar and vanilla sugar until foamy. Gently stir in sifted flour with starch and baking powder. Bake in a preheated oven in spring-form pan of 26∅ cm on 180°C for about 15-20 minutes.

Cream:

200 ml plain yogurt
160 g sugar
8 gelatin leaves
500 g fresh ricotta-like cheese (I used cream cheese and it turned out fine)
a few drops of lemon aroma
juice of 1 lemon
300 ml heavy cream

Soak gelatin in cold water. Heat the yogurt. Take soaked gelatin and squeeze out the water from it. Melt it in yogurt.

Mix cheese with sugar, aroma and lemon juice. Stir in yogurt with gelatin and at the end beaten heavy cream.

Saffron mirror:

juice of 1/2 of a lemon
2 g saffron threads
2 Tbsp sugar
4 gelatin leaves
200 ml water

Soak gelatin in cold water. Heat the juice with sugar and water. Add saffron and wait until it boils. Strain through the medical gauze. While the juice is still hot, melt gelatin. Let cool completely.

Assemble:

Place a spring-form pan ring around the baked biscuit. Spread cream evenly and place in the fridge for about 2 hours. Gently pour cold saffron juice over and leave in the fridge overnight.

Original recipe by Broccoli.

Note: I am sending this to Sangeeth from Art of Cooking Indian Food for her Eat Healthy – CALCIUM Rich event.