Name: Tricolor Saffron and Pistachio Cheesecake recipe by Darshini Baranwal at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Hung curd- 1- bowl; Condensed milk- 1- bowl; Cream- 1- bowl; Vanilla essence- 4- drops; Cornflour- 2- tbsps; Milk- 1/2- cup; Digestive biscuits- 1- pkt; Butter- 85- gm; Saffron- 1/2- gm; Pistachios- 50- gm; Green gel food colour- 2- drops; Orange gel food colour- 2- drops

Ingredients Serving: 6

Hung curd- 1- bowl
Condensed milk- 1- bowl
Cream- 1- bowl
Vanilla essence- 4- drops
Cornflour- 2- tbsps
Milk- 1/2- cup
Digestive biscuits- 1- pkt
Butter- 85- gm
Saffron- 1/2- gm
Pistachios- 50- gm
Green gel food colour- 2- drops
Orange gel food colour- 2- drops

Instructions

Crush digestive biscuits in mixer jar and add melted butter
Grease the pan(removable base) with butter and place butter paper at the base and add add digestive biscuits and add mixture to the base and bake it at 160°C for 10 minutes
Add saffron to 1 tsp cream and leeave it for 15-20 mins
Mix hung curd, condensed milk and cream very well so that no lumps is left
Mix cornflour into little warm milk and add vanilla essence with it into the mixture
Divide the batter into 3 equal parts. In one add saffron mixture and orange food colour. In second add pistachio powder and green food colour. Then add all three to the pan
Bake it at 140°C for 45-50 mins and once it is baked cool down completely and keep it in fridge for overnight preferably

Similar Recipes