GoodFoodWeek

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

Recipe: Super light cheesecake

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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.

Comments

  2. I’m a HUGE cheesecake fan, which is very irish of me being lactose intolerant, lol.
    But I do have a stash of tablets that help me with my addiction.
    this looks so yum. I hope I see these edible flowers about, I’d love to have a play with them.
    Thanks for linking up to Your Weekly Feed. xx

    • I too am lactose intolerant – and eat way too many dairy products. I found that after having Mr Moo and the Little Dude I was able to eat a little more dairy then before getting pregnant, but now I am pregnant with my third, I feel like I am getting worse then before I was pregnant with any of them 🙁

  4. This looks fantastic Shari, I am going to keep my eye out for those flowers 🙂

    • The edible flowers are the business, Sammie. I am so thankful that I have been able to find them now in Canberra {which I always thought that you should be able to – as Canberrans are such foodies}. Massive ‘pretty’ impact, with minimal effort…right up my alley xo

  8. This is really lovely Shari! I’m not a big fan of heavy cheesecakes either, I will have to give this a try. Thanks for the tip on the edible flowers! Erin

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