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Ruhana Ebrahim

MASTER CHEF
952 recipes | 2,264,271 views | 305 appreciations

@mama_taught_me_well

www.mamataughtmewell.wordpress.com

Interior Decorator turned Foodie!
Recreational baker-
Food Author of Oh My Cupcakes!
Mum and wife.
(Another 2 books on the way Insha Allah!)...

Joined 2 years ago
Ruhana Ebrahim's profile

Saffron Mascarpone Fig Cheesecake

Name: Saffron Mascarpone Fig Cheesecake
Prep time: 15 min
Cook time: 60 min
Total time: 60 min
Cuisine: halaal
Ingredients: 1 ½ packets tennis/ginger buiscuits (crushed); 3 fingers butter (melted); 2 tubs Lancewood mascarpone cheese; 1 tin condensed milk; ½ teaspoon saffron threads; 1 tablespoon hot milk; 2 tablespoon gelatin; ¼ cup hot water; 250ml fresh cream (whipped stiff); Also needed-; 25cm springform tin; Crushed Pistaschios; Fresh figs; 1. Grease springform pan.; 2. Mix melted butter into biscuits and pat flat into bottom of greased pan.; 3. Leave in fridge to chill.; 4. Beat fresh cream stiff and leave aside.; 5. Seep saffron threads in milk.; 6. Soak gelatin in water and allow to sponge.; 7. Beat mascarpone cheese till smooth.; 8. Add condensed milk and beat in.; 9. Add in gelatin mixture and beat in.; 10. Add in saffron mixture and quickly beat in.; 11. Gently fold in whipped cream.; 12. Pour filling onto base.; 13. Garnish with crushed pistachios.; 14. Cut and arrange figs. May caramelize them if you'd like by dipping the inside of fig into sugar & blow torching it.; 15. Place in fridge to chill overnight. Serve

By Ruhana Ebrahim - MASTER CHEF

★★★★★(1)

RECIPE

Saffron Mascarpone Fig Cheesecake
Rec cred: Ruhana EbrahimPic cred: @mama_taught_me_well
Ingredients:Base-1 ½ packets tennis/ginger buiscuits (crushed)3 fingers butter (melted)
Filling-2 tubs Lancewood mascarpone cheese1 tin condensed milk½ teaspoon saffron threads1 tablespoon hot milk2 tablespoon gelatin¼ cup hot water250ml fresh cream (whipped stiff)
Also needed-25cm springform tinSpray 'and CookCrushed PistaschiosFresh figsCastor sugar
Method:1. Grease springform pan.2. Mix melted butter into biscuits and pat flat into bottom of greased pan.3. Leave in fridge to chill.4. Beat fresh cream stiff and leave aside.5. Seep saffron threads in milk.6. Soak gelatin in water and allow to sponge.7. Beat mascarpone cheese till smooth.8. Add condensed milk and beat in.9. Add in gelatin mixture and beat in.10. Add in saffron mixture and quickly beat in.11. Gently fold in whipped cream.12. Pour filling onto base.13. Garnish with crushed pistachios.14. Cut and arrange figs. May caramelize them if you'd like by dipping the inside of fig into sugar & blow torching it. 15. Place in fridge to chill overnight. Serve cold.