Kashi Wali’s Saffron Cheesecake

This recipe was invented by Kashi Wali, my Mother, soon after she came from India to the United States.  She and her husband loved to entertain friends and colleagues, and it occurred to her that putting a new twist on a standard American desert would please her guests.  She used the Joy of Cooking recipe for “cheesecake cockaigne”  and added an “Indian” flavor to it by using two very special spices—cardamom and saffron.  Both of these spices are used in India for very special sweet dishes,  such as Shrikand,  a creamy sweet yoghurt desert. When I was in college and lived in a coop, I made the cheesecake for my dorm mates, and they gave it an award! Ever since, whenever I entertain guests and want to do something special, I make this cheesecake.  Now, I share this recipe with my children and with all of you!

Click here to watch the full video by Monona Wali.

For a 9” pie pan:
Ingredients

For the graham cracker crust:

• 1 ½ cups graham cracker crumbs
• 1 stick (1/2 cup) melted butter
• Mix crumbs and butter and press into 9 or 10” pie pan.  Use a spring form pan if you like.

Cheesecake:

• 3 packages of cream cheese
• ½ cup half and half
• 1 cup sugar
• 3 or 4 large eggs
• ½ to 1 teaspoon vanilla
• ½ to 1 tsp. cardamom powder or crushed cardamom seeds
• 1-2 tsps saffron threads, broken up and dissolved in 2 tablespoons of hot water

 Bring cream cheese to room temperature and soften. In a medium bowl, beat until creamy (about 30 seconds).  Gradually beat in sugar and vanilla. 

Add the eggs one at a time, beating them in and making sure they are fully blended in. 

Add the half and half and beat until mix is creamy.

Add in the saffron and cardamom and stir to thoroughly blend.

Pour batter into the crust, smooth top and place pan on a cookie sheet. Bake in 325 degree oven for about 45 minutes, or till cake slightly puffs up or just barely jiggles when tapped.

Remove cake from oven and let cool. 

Then spread this sour cream topping on the cake:

Sour cream topping:

• 1 cup sour cream
• ½ cup sugar
• ¼ tsp. vanilla
• ¼- ½ tsp. cardamom
• 1 tsp saffron, dissolved in hot water.

Mix all ingredients together and keep chilled till spread on cheesecake.

Return the cake to oven set on high heat or broil for about 7 minutes till topping starts to bubble.

Remove and chill cheesecake overnight, preferably or for several hours before serving.

If you like, add fresh strawberries or other berry toppings!

Taste From Home is brought to you by the Chicago Cultural Alliance. Our mission is to connect, promote, and support centers of cultural heritage for a more inclusive Chicago. 

Taste from Home is collection of recipes and stories inspired by the food that defines who we are and where we come from. As we are all home exploring new recipes and cuisines, we encourage you to share a recipe and story with us that connects you to your family and cultural heritage. 

Please consider making a tax-deductible donation today, if you are able. If you are unable to donate, you can still participate by sharing a recipe by using hashtags #tastefromhome, #tastefromhomerecipe, & #chicagocultural on Facebook, Twitter, or Instagram.