On Easter, my husband made some special requests for the menu. The first was Sarma {traditional Croatian cabbage rolls} and the second was cheesecake. He has a little bit of a cheesecake obsession, in fact there was a point where we needed to take a cheesecake intervention as he would eat half a cheesecake every night when the rest of the family had gone to bed.

Now I really didn’t want to finish off with a ‘heavy’ cheesecake after such a filling main – so I thought that I would play around with making a super light cheesecake using mascarpone rather then cream cheese.

And I was so excited to see that Ziggys at the Belconnen Markets are now stocking edible flowers. I thought about decorating the cheesecake with chocolate, but the fact of the matter was that I thought that the family and friends attending our Easter dinner would have had enough chocolate by this point of the night.

SUPER LIGHT CHEESECAKE

250 grams of Mascarpone Cheese
250 mls of milk
250 mls of thickened cream
125 grams of icing sugar
1 tbsp of vanilla bean paste
2 tbsp of gelatin
5 tbsp boiling water
2 tbsp of lemon juice
1 tbsp of frangelico
10 to 12 biscuits
4 tbsps of butter

Take a 10 cm spring form pan and lined with some glad wrap.

Take biscuits in a food processor and blitz until you have a fine crumb. Add in melted butter and mix well. Spoon the biscuit filling in the tin and spread it out evenly with a spoon. Put this in freezer while you work on the filling.

Take gelatin in a saucepan, add in water and lemon juice. Mix until all of the gelatin has dissolved and then set aside until it has cooled a little.

Now take the mascarpone, milk, thickened cream, icing sugar, vanilla and frangelico and beat using a hand mixer for 1 minute on low to combine and then increase the speed to high for 4 minutes. Add in the gelatin and mix well.

Pour this over the base and put it in fridge for 2 hours or overnight.

Are you a big cheesecake fan? Have you found edible flowers anywhere else around town? Do you have dessert every night? If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.