Description
Indulge in a creamy cheesecake with the luxurious essence of saffron and a protein kick.
Ingredients
Scale
- 1 cup of graham cracker crumbs
- 1/4 cup of unsalted butter, melted
- 16 oz (450g) of cream cheese, softened
- 1 cup of Greek yogurt
- 1/2 cup of honey or maple syrup
- 2 large eggs
- 1/4 teaspoon of saffron threads
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon juice
Instructions
- Preheat your oven to 325°F (160°C).
- Mix the graham cracker crumbs with melted butter until it resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes until lightly golden.
- Combine the softened cream cheese and Greek yogurt in a large mixing bowl.
- Beat them together with an electric mixer until smooth and creamy.
- Gradually add in the honey or maple syrup and mix until well incorporated.
- Add in the eggs, one at a time, blending well after each addition.
- Steep the saffron threads in a tablespoon of warm water and drizzle that infusion into your cream mixture along with the vanilla extract and lemon juice.
- Mix everything until just combined.
- Pour the filling over your pre-baked crust, smoothing it out with a spatula.
- Bake for about 45-50 minutes until slightly jiggly in the center.
- Turn off the oven and crack the door to allow the cheesecake to cool gradually.
- Chill the cheesecake in the refrigerator for at least 4 hours before serving.
Notes
For a gluten-free option, replace graham crackers with almond flour. You can enhance flavor with fruit infusions or chocolate drizzle if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, saffron, protein, Greek yogurt, creamy