Honey, whisky and saffron cheesecake
An indulgent twist on a timeless classic, impress your guests tonight!
A few saffron strands, steeped in 1 tablespoon boiling water for at least 1 hour
160g caster sugar
1 tablespoon leatherwood honey, warmed
Sweet shortcrust pastry
190g plain flour
90g cold unsalted butter, cut into 1cm cubes
1 tablespoon caster sugar
1 egg yolk
2 tablespoons cold water
1. To make the pastry, rub the flour, butter and sugar between your fingertips until it resembles breadcrumbs. Alternatively, you can use a food processor to do this. Add the egg yolk and water, and mix until the dough comes together to form a ball. Wrap the dough in plastic wrap and set aside in the fridge for at least 30 minutes to rest.
2. Mix the mascarpone, saffron water, sugar, honey, eggs and whisky together in a large bowl. Set aside.
3. On a lightly floured work surface, roll out the pastry to about 4mm thick. Line a well-greased 23cm springform tin with baking paper and carefully place the pastry in the tin. Trim the edge of any excess pastry and return to the fridge to chill.
4. Preheat the oven to 180°C. Line the pastry base with baking paper and weights, and blind bake for 15 minutes. Remove the weights and baking paper and bake the tart shell for a further 10 minutes.
5. Pour the filling into the tart shell and bake for a further 30 minutes, or until set and golden on top. Allow to cool before serving.
This is an edited extract from Milk. Made. by Nick Haddow published by Hardie Grant Books RRP $55 and is available in stores nationally. Image © Alan Benson.