Ingredients (makes a 6" cheesecake)
• Biscuit base
• 115g digestive biscuits
• 25g almonds
• 45g clarified butter/ghee, melted, cooled
• Saffron cheesecake filling
• 200g cream, Amul fresh
• 1.5 tbsp cornstarch
• 75g white chocolate, chopped
• 250g hung yogurt {from 400g store-bought yogurt}
• 200g / 1/2 tin sweetened condensed milk
• 2 tbsp saffron milk {2 tbsp milk + generous pinch saffron, infused overnight}
• 10 angoori gulab jamuns {recipe below}
• To garnish: Pistachio slivers, gulab jamuns, rose petals to top
Procedure
• Preheat the oven to 180C.
• Lightly grease and line the bottom and sides of a loose bottom 6" tin with parchment paper.
• In a hand blender, finely grind the biscuits and almonds, then stir in the clarified butter/ghee. Turn into the prepared tin, build up the sides, then the base with a spoon. Bake for 12-15 minutes.
• Cool the base completely in the tin, then place a circle of angoori saffron gulab jamuns { I used ten small ones} on the base.
• Lower the oven temperature to 150 C
• Whisk the cream and cornflour until smooth, then add the white chocolate to the bowl. Heat over a double boiler gently until the chocolate melts. Stir until smooth and leave to cool.
• In a large bowl, whisk the hung yogurt until smooth. Add the condensed milk, white chocolate/cream mix and saffron milk and whisk until smooth.
• Gently pour over the gulab jamuns on the base. Return to the oven and bake for an hour 15 minutes. Leave to cool in the oven, then refrigerate overnight to set. Demold gently onto a serving platter and top with gulab jamuns, pistachio slivers and rose petals.