Ingredients (Serves 6-8)
- Good pinch of saffron threads
- 225g/8oz shortcrust pastry, thawed if frozen
- 350g/12oz curd cheese
- 75g/3oz Billington’s Unrefined Golden
- Granulated Sugar
- 6 tbsp milk
- 3 large eggs
- Fresh raspberries to serve
- Icing sugar for dusting
Preheat the oven to 180°C, 350°F, Gas 4. Put the saffron strands in a cup, cover with 1 tbsp hot water and leave to soak for 20 minutes. Roll out the pastry and use to line a 25cm/10in pie plate or quiche dish, line with greaseproof paper and fill with baking beans then bake blind for 10-15 minutes. Increase the oven temperature to 190°C, 375°F, Gas 5.
Meanwhile, put the curd cheese in a bowl and beat in the sugar. Mix the saffron liquid with the milk and add to the cheese then beat in the eggs.
Pour the mixture carefully into the pastry case, return to the oven and bake for 15 minutes then turn it down to 170ºC, 325ºF, Gas 3 for a further 20 minutes or so.
Serve the cheesecake warm or cold with fresh raspberries and a dusting of icing sugar.