Qatari Camel Milk Cheesecake: A Creamy Delight Infused with Saffron & Cardamom

Qatari Camel Milk Cheesecake Recipe
Infused with Saffron & Cardamom, Topped with a Date Syrup Glaze

This creamy cheesecake made with camel milk, flavored with exotic saffron and cardamom, and topped with a luxurious date syrup glaze is a Qatari-inspired dessert that will elevate your baking game. Here’s how you can make it step by step!

Ingredients
For the Crust:
1 ½ cups graham cracker crumbs (or digestive biscuits)
1/3 cup melted butter
2 tablespoons sugar
½ teaspoon cinnamon (optional for extra flavor)
For the Cheesecake Filling:
2 cups camel milk (or substitute with whole cow’s milk if unavailable)
3 packages (8 oz each) cream cheese, softened
¾ cup sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cardamom
A pinch of saffron threads
2 tablespoons cornstarch (for added thickness)
For the Date Syrup Glaze:
1 cup pitted dates
½ cup water
1 tablespoon lemon juice
1 teaspoon honey (optional for extra sweetness)
Instructions
1. Preparing the Crust
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (optional). Stir in the melted butter until the mixture is well combined and looks like wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or a flat glass to press it down firmly.
Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
2. Making the Camel Milk Cheesecake Filling
Saffron Infusion: Warm the camel milk in a small saucepan over low heat. Add the saffron threads and let them steep in the warm milk for about 10 minutes to release their vibrant color and unique flavor.
Tip: Don’t let the milk boil, just gently heat it.

Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy.

Add Eggs & Flavor: Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract, ground cardamom, and the saffron-infused milk. Continue to mix until everything is well combined and smooth.
Customization Tip: Adjust the amount of cardamom depending on how strong you like the spice. You can also add a bit of rosewater for an extra Middle Eastern flair.

Thicken the Batter: Mix in the cornstarch to help thicken the filling and prevent cracks during baking.

Pour the Batter: Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula.

3. Baking the Cheesecake
Preheat the oven to 325°F (160°C).

Place the springform pan on a baking sheet and bake for 50-60 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle.
Tip: To prevent the cheesecake from cracking, use a water bath. Wrap the springform pan in aluminum foil and place it in a larger roasting pan filled with about 1 inch of hot water.

Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling will help prevent cracks.

After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.

4. Making the Date Syrup Glaze
While the cheesecake is chilling, prepare the date syrup. In a small saucepan, combine the pitted dates and water. Bring to a simmer over medium heat and cook for 10-15 minutes until the dates are soft and starting to break down.
Remove from heat and use a blender or immersion blender to puree the mixture until smooth.
Return the puree to the saucepan, add lemon juice, and simmer for an additional 5 minutes until the syrup thickens slightly. If you want extra sweetness, stir in the honey at this stage.
Let the syrup cool completely before pouring it over the cheesecake.
5. Serving the Cheesecake
Once the cheesecake has set, remove it from the springform pan.
Drizzle the cooled date syrup glaze over the top of the cheesecake, letting it cascade down the sides for an elegant finish.
Garnish with a few saffron threads, crushed pistachios, or edible gold flakes for a luxurious touch.
Customization Tip: You can also top it with fresh fruits like pomegranate seeds or figs for a pop of color and flavor.
Tips & Customization Ideas
Crust Variations:

Swap out the graham cracker crust for a nut-based crust like ground almonds or pistachios for added texture and flavor.
Add a touch of rosewater or orange blossom water to the crust for a floral note.
Cheesecake Flavor:

For a more intense saffron flavor, add a bit more saffron to the filling. Be careful, though, as too much saffron can overpower the dessert.
For a lighter version, you can substitute half the cream cheese with ricotta or Greek yogurt.
Topping Alternatives:

Not a fan of dates? You can swap the date syrup for pomegranate molasses or caramelized figs.
Dust the top of the cheesecake with powdered sugar and cinnamon for a simpler presentation.
Making it Dairy-Free:

Use a plant-based cream cheese and substitute camel milk with almond or coconut milk for a dairy-free version that still has the exotic flavors of saffron and cardamom.
If you enjoy the real taste of Qatari Camel Milk Cheesecake, check out the link in the description below.
https://tinyurl.com/25ym9fyv