Saffron and Besan Ladoo Baked Cheesecake

METHOD :

1. Crush besan laddoo and add unsalted butter to the mix. Bind to form the base
2. Press this mixture firmly and line a 1 kg cake tin, refrigerate to set.
3. Take cream cheese in a bowl and soften to ensure there are no lumps. Add cream to it and mix well.
4. Whip eggs in a hand blender and slowly add sugar till fluffy.
5. Heat little water and steep the saffron in it to extract color and flavor, fold all the components together to a smooth and homogenous mixture.
6. Pour the mixture into the greased baking tins/mold and bake on a double boiler at 145 deg C for 3 hours
   Cool and cut the cheesecake as desired.