GoodFoodWeek

A collection of recipes, an assortment of motherhood tales and a mixture of memories.

  • Home
  • Recipe Index
  • About
  • Work with me
  • FAQs
  • Contact
  • Disclosure

Recipe: Super light cheesecake

April 9, 2016 by Shari 17 Comments

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.

GoodFoodWeek's super light cheesecake

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.

Edible flowers from the Belconnen Markets

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.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Dessert, Dinner Party Inspiration, recipe Tagged With: Belconnen Markets, biscuits, boiling water, Butter, dessert, edible flowers, frangelico, gelatin, icing sugar, lemon juice, mascarpone, milk, no bake cheesecake, super light cheesecake, thickened cream, vanilla bean paste, Ziggys

« Mr Moo: 3 years old
Online: The Toddler Ingredient »

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

Follow

Categories

Work with Me…

I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

PlayWithFood

Instagram

goodfoodweek

Family meals for my tribe of 6
What’s on the cards for dinner tonight? What do What’s on the cards for dinner tonight?

What do you want to see from me on this platform? What content would you like to see more of?

Would you be interested in seeing a cook-along?
Who doesn’t love licking the spoon? So many me Who doesn’t love licking the spoon? 

So many memories made working with these little men in the kitchen - know that it’s rarely ‘Instagramable’ but at least they’re gaining some life skills and I hope they know how much I love them.
What a mid week madness winner! These are deliciou What a mid week madness winner! These are delicious @veronton_ dumplings that we order through @delishdeliveries and the kids smash like there is no tomorrow!

I mean - minimal effort, maximum flavour!
Spent Friday night catching up with old work mates Spent Friday night catching up with old work mates and Saturday on @theblueyexperience with the lovely @samlud1 

One minute your eating oyster, wild caught prawns and sipping champagne on the harbour and then 💣

Back to reality - I’m scrolling through my feed so that I can plan what meals we will eat for the week. 

This was delicious - @marionskitchen cashew chicken for the midweek meal win!
Winner, winner, Pad Thai for dinner. Winner, winner, Pad Thai for dinner.
Oh yeah pad Thai... I work full time, and I have Oh yeah pad Thai...

I work full time, and I have four children who have varying amounts of home work and after school activities...

Just when I want to bury my head in the sand and order a takeaway, I remember that I’m trying to follow @_laurabentley_ and complete frugal February...

And then I thank organised Shari who purchased the @marionskitchen pad Thai kits when they were on special.
Load More... Follow on Instagram

Social

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

Find me on Facebook

Find me on Facebook

Also contributing to…

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress