Topped with Elderflower PeachesJump to Recipe
This small batch, easy-to-make saffron cardamom cheesecake topped with elderflower peaches is just the perfect summer treat! Its sweet, tangy, fruity and floral!
To me, the saffron and cardamom mixed with the tangy, sweetened cream cheese tastes exactly like shrikhand in a cookie crust!
Shrikhand is an Indian sweetened yogurt dessert usually flavored with saffron, cardamom, pistachios. Its thick and creamy and intensely flavored!
Can you just imagine this in a Lotus Biscoff cookie crust?? And then topped with peaches soaked in elderflower syrup? Because that's what is going on in this cheesecake!! And it is so good! So perfect with a cup of coffee or tea! It is the perfect dessert for a summer evening.
The Cookie Crust
Just 2 ingredients!
- Lotus Biscoff cookies - Take like 10-12 of them
The crust is really good just by itself!! Try not to eat too many of the cookies before they make it to the crust (NOT that this happened to me! OK it kinda, definitely did! And that may be why I said 10-12, so you can take out 12 cookies and just make sure 10 of them actually make it into the crust! lol)
The Saffron Cardamom Cheesecake Filling
Since this is a small batch cheesecake, I only use one 8 ounce block of cream cheese and 1 egg. Just keeping things simple because sometimes you feel like having cheesecake but not for an entire week!
- Cream Cheese
- Greek Yogurt
- Vanilla Extract
- Saffron Threads
- Lemon Juice
The flavors of vanilla, cardamom and saffron are amazing together!
The Fruity Floral Topping
There's something about the combination of peaches and elderflower that is just so summery and perfect!
Looking for more delicious creamy Indian dessert ideas? Check out these recipes!:
- Chai and Biscuits Ice Cream (No-Churn)
- Mango Vanilla Swirl Ice Cream (No-Churn)
- Peach Ginger Chai Pastry
- Mango Lassi Parfait
- Apple Cheesecake Tart with Almond Shortbread Crust
Saffron Cardamom Cheesecake with Elderflower Peaches
- 10-12 Biscoff Cookies
- 1 tablespoon ghee
- 1 8 oz cream cheese block softened
- 1 egg room temperature
- ¼ cup Greek yogurt
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ¼ teaspoon ground cardamom
- ¼ teaspoon saffron threads
- 1 peach peeled and thinly sliced
- 2 tablespoon elderflower syrup I used Monin brand
- Preheat oven to 250° . Line the bottom of a 7 inch round pan with parchment paper, I cut a circle of parchment paper to fit the bottom. Then spray the sides with cooking spray.
- In a food processor, pulse until the cookies break up. Add the ghee and blend until you get fine crumbs. Dump out the crumbs into the prepared pan and press into the bottom. Set aside the crust.
- Wipe down the food processor, with a paper towel. Add all of the filling ingredients and blend until smooth. Pour the filling over the crust.
- Bake for 35-40 minutes. If the center is still slightly jiggly, bake for an additional 2 minutes. Set aside to cool for at least 2 hours at room temperature and then another 2 hours in the refrigerator.
- Right before serving, combine peach slices and elderflower syrup in a small bowl. Top the chilled cheesecake with the elderflower peaches and enjoy!