Grind saffron strands using mortar pestle, pour over warm milk and let infuse.
In a large bowl, add all the ingredients under the filling and using a hand mixer, beat for 2-3 minutes until smooth and fluffy. Dont over beat.
Add the infused saffron next and beat for 10-15 seconds to incorporate.
Add about ¼ cup to the cupcake liners filling with brownie crust. You can add the filling in a ziplock bag and pour too. So I had planned for 12 cheesecakes but ran out after 11th one was filled.Â Â Once filled, tap the pan a few times to get rid of any air bubbles.
Bake for 13-15 minutes or until set, little jiggly in the centre is fine. Dont overbale else the cheesecake will not be soft after chilling.Once baked, switch off the stove, open the door and let the pan stay there for a 10 mins.
After 10 minutes, pull out of the oven and transfer to a rack to cool down completely.
Chill for at least 6 hours or overnight before serving. Add dollop of whipped cream before serving.