This saffron cheesecake brings a golden colour and a delicate aroma to a German favourite. Quark and cream cheese create a smooth filling over a buttery biscuit base, while a small saffron infusion adds the finishing touch.
26 cm springform tin · Bake for about 50–55 minutes at 170°C conventional heat · Allow time to cool and chill for at least 3 hours.
Ingredients
For one 26 cm springform tin:
- 200 g plain butter biscuits, crushed
- 100 g butter, melted
- 600 g quark, 20% fat
- 200 g cream cheese
- 150 g sugar
- 3 eggs
- 1 small pinch of saffron threads
- 3 tablespoons warm milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons cornflour (cornstarch)
- Optional: icing sugar or chopped pistachios, to serve
How to make saffron cheesecake
- Infuse the saffron. Steep the threads in the warm milk for 10 minutes. Preheat the oven to 170°C conventional heat.
- Prepare the base. Mix the crushed biscuits with melted butter. Press evenly into the base of the springform tin and chill while preparing the filling.
- Mix the filling. Stir together the quark, cream cheese, sugar, eggs, vanilla and lemon juice until smooth.
- Add the saffron. Stir in the saffron milk, including the threads, and cornflour. Mix gently until evenly combined.
- Bake. Pour the filling onto the biscuit base and bake for about 50–55 minutes. The edges should be set and the centre should still have a gentle wobble.
- Cool and chill. Turn off the oven and let the cake cool gradually with the door slightly open. Once cool enough, refrigerate for at least 3 hours before removing the tin.
- Finish. Add icing sugar or pistachios if desired, then slice and serve.
Tips for a smooth filling
Mix without beating in lots of air, and avoid overbaking. Cooling gradually helps the filling settle. For clean slices, use a sharp knife and wipe it between cuts.
Quark gives this recipe its characteristic texture. A substitution can change moisture and consistency, so use quark where possible. Genuine saffron supplies colour without needing artificial colouring; a little goes a long way.
Frequently asked questions
Can I make it ahead?
Yes. Making it ahead gives the filling time to chill and set. Keep the cake covered in the refrigerator.
Do I strain out the saffron?
No. Add the milk and threads to the filling for even distribution.
Which allergens are present?
The recipe contains milk and eggs, and ordinary butter biscuits usually contain wheat. Optional pistachios add a tree-nut allergen. Check your ingredient labels.
More saffron desserts
Try saffron madeleines or Afghan saffron firni, and explore the Saffron Academy.