Saffron-Vanilla Cheesecake is exotic but comfortably-delicious! This cheesecake recipe is made with chèvre (soft goat cheese), but you can use cream cheese if you prefer. There are two crust options. Depending on your choice, this recipe is no-bake. Gluten-free, Primal and egg-free.
Course Dessert
Cuisine American, Persian
Keyword cheesecake, egg-free, gluten-free, grain-free, no bake, primal, saffron, vanilla
211 ouncesoft goat cheese: chèvre logs - or the equivalent of 22 ounces chèvre, room temperature (or use cream cheese, if preferred)
½cupfiltered water
¼-⅓cupmaple syrupor raw honey, according to taste (our family uses 1/4 cup)
1-½teaspoonsgelatinsee link and discount code below
15strandssaffronsee link below
1-½teaspoonsvanilla extractor 1/4 teaspoon vanilla bean powder, see link and description below
Instructions
Crust Option #1- Cassava Flour (baked)
Preheat oven to 350 degrees Fahrenheit.
Combine flour, coconut sugar, sea salt, and baking soda in food processor. Pulse briefly to blend.
Add lard, butter or coconut oil and pulse again until flour begins to come together, darkening slightly and absorbing the fat (about 2 minutes).
Press mixture into 9-inch springform pan. Bake for 9 minutes. Set aside to cool while you make the filling.
Crust Option #2- Date-Nut/Seed (no-bake)
Combine all of the crust ingredients in a food processor or high-powered blender, and pulse to blend.
Press mixture into 9-inch springform pan. Place into freezer while you make the filling.
Chèvre (Soft Goat Cheese) Filling
Place room temperature chèvre into food processor or blender. Or use a large bowl and an electric mixer.
Pour water into small saucepan. Sprinkle gelatin over its surface and allow to "bloom" for one minute.
Stir over medium heat for about 2 minutes until mixture is steamy and foamy, conveying that gelatin has dissolved.
Add and stir saffron into hot gelatin water and allow to steep and cool 10 minutes.
Add all remaining ingredients to food processor or blender: sweetener, gelatin-saffron water, vanilla.
Pulse until fully combined. If using a blender you may need to use a lower speed and stop and start a few times using a spatula to get it fully mixed.
Assembly
Pour filling into crust and smooth the top surface.
Refrigerate 6 hours or overnight. Slice with a wooden knife (so you don't scrape the pan) and serve.
Notes
Ingredient Links and Discount Codes
Sustainably-sourced Gelatin (discount code here- enter BEAUTIFUL10 at checkout)
Vanilla Bean Powder (get it here)- Vanilla bean powder is a whole food. It's the entire bean ground up, not just the seeds-- yes, the exterior bean is edible! It's super flavorful and the most economical way to buy vanilla!
Cheesecake Pans (get them here)- These are leakproof, for baking cakes or cheesecakes. I like this set for the price because it includes the smaller size that fits in my Instant Pot! (Here's my Instant Pot New York Cheesecake recipe, another great option in the summer that won't heat up the house, but it does contain eggs.)
Wooden Knife (get it here)- These are great every time you need to cut a cheesecake, so your non-stick surface doesn't get scratched.