350 gms cream cheese
150 ml heavy cream
100 gms breakfast sugar/ fine sugar
1 and 1/2 egg
2 pinch saffron
100 gms besan laddoo (crushed)
20 gms unsalted butter to bind
Crush besan laddoo and add unsalted butter to the mix. Bind to form the base
Press this mixture firmly and line a 1 kg cake tin, refrigerate to set.
Take cream cheese in a bowl and soften to ensure there are no lumps. Add cream to it and mix well.
Whip eggs in a hand blender and slowly add sugar till fluffy.
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.
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.