The Spring Cheesecake with Edible Flowers is a delicious cold yogurt cake with blueberry flavor, but you can choose the flavor you prefer, enriched by delicate violets and primroses that remind me of this season that I love. Yes, because I discovered that there are many edible flowers that can be eaten and with which you can enhance your dishes.

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Difficulty: Easy
Cost: Economical
Rest time: 4 Hours 50 Minutes
Preparation time: 45 Minutes
Portions: about 8/9 cups
Cooking methods: No cooking
Cuisine: Italian

Ingredients

8.8 oz Digestive biscuits
10.6 tbsp butter
0.85 cups whipping cream
7.1 oz mascarpone
6.0 oz Greek yogurt (blueberry flavored)
0.9 oz powdered sugar
3 sheets gelatin sheets (2 g each)
0.63 cups orange juice
0.42 cups water
2 tbsp sugar
3 sheets gelatin sheets (2 g each)
q.b. edible flowers (I used primroses and violets)

Preparation

In a blender, crush the digestive biscuits until you get a powder. Transfer them to a bowl, add the melted butter and mix well with a spoon.
Take 8/9 cups with a diameter of 3.15/3.5 inches and a height of 1.37 inches, distribute the obtained mixture and flatten it by leveling the base with the back of a teaspoon. Let it cool in the refrigerator for at least half an hour. Do not cover with parchment paper, put the biscuit mixture directly in the cup.
Soak 6 g of gelatin in a bowl with cold water for a few minutes. Set aside two tablespoons of cream, whip the rest until quite firm, then add the yogurt while continuing to whip, then the mascarpone, and finally the powdered sugar. Heat the reserved cream in the microwave for a few seconds, squeeze out the gelatin and dissolve it in the cream, then add it to the mixture, whisking for a few more seconds. Spread the mixture over the biscuit bases and try to level it. Refrigerate for at least two hours to set.
Now proceed by soaking 4 g of gelatin in a bowl with cold water for a few minutes. Squeeze the juice from the oranges until you get 150 ml. Pass it through a sieve to remove all impurities, put about two tablespoons of juice in a glass, heat it in the microwave for a few seconds, squeeze out the gelatin and dissolve it in the juice. Combine everything with the previously obtained juice.
Do the same with the water and sugar, using only 2 g of gelatin. Now pour orange juice over some bowls, water over others, covering the entire surface well. Place the flowers that have been lightly dabbed with a damp cloth on top. Chill for another two hours to let the gelatin set.
If you prefer, you can use all orange juice.