Saffron Cheesecake

Just three words: OH MY GOD!

Base:

200 g crumbed cookies

100 g butter

Filling:

900 g ricotta cheese

2/3 cup sugar

4 eggs

1/3 cup milk

2 packages saffron

1 tsp vanilla extract

2 Tbsp pinenuts

Method:

For the base melt the butter and add the crumbed cookies. Cover the bottom of a 20 cm (8 inch) springform pan, and put it in the fridge.

For the filling heat the milk and mix in saffron. Beat ricotta cheese, sugar, vanilla extract and saffron mixture. Add the eggs, one at time. Put the mixture over the refrigerated base, sprinckle with pinenuts and bake in preheated oven at 160°C for about 40 minutes. Chill overnight.