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

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

Ingredients

9 oz Digestive biscuits
5 oz butter
1 cup whipping cream
7 oz mascarpone
6 oz Greek yogurt (blueberry-flavored)
4 tbsps powdered sugar
3 sheets gelatin sheets (each weighing 2 g)
2/3 cup orange juice
1/2 cup water
2 tbsps sugar
3 sheets gelatin sheets (each weighing 2 g)
to taste flowers (edible, I used primroses and violets)

Preparation

In a mixer, blend the digestive biscuits into a fine powder. Transfer them to a bowl, add the melted butter and mix well with a spoon.
Take 8/9 cups with a diameter of about 3 inches and a height of 1.5 inches, distribute the obtained mixture and flatten it by smoothing 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, just put the biscuit mixture directly into the cup.
Place 6 g of gelatin to soften in a bowl with cold water for a few minutes. Set aside two tablespoons of cream, whip the rest until quite firm, add the yogurt while still whipping, then the mascarpone and finally the powdered sugar. Put the reserved cream in a glass, heat it in the microwave for a few seconds, squeeze the gelatin and dissolve it in the cream, add it to the obtained mixture, blending for a few more seconds. Spread the mixture over the biscuit bases and try to level it. Let it set in the refrigerator for at least two hours.
Now proceed by placing 4 g of gelatin to soften in a bowl with cold water for a few minutes. Squeeze juice from the oranges until you get 2/3 cup. 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 the gelatin and dissolve it in the juice. Add everything to the previously obtained juice.
Do the same with the water and sugar, using only 2 g of gelatin. Now pour the orange juice over some bowls, the water over others, covering the entire surface well. Place the flowers that you have slightly dabbed with a damp cloth on top. Put in the fridge for another two hours to let the gelatin set.
If you prefer, you can use all orange juice.