Filter
Reset
Sort ByRelevance
GoodFoodStories
Cheesecake with roses and hearts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Soak the gelatine in a bowl of cold water for 10 minutes.
-
Crumble the cookies in the food processor and mix in the jam.
-
Divide this mixture over the bottom of the springform and press it well.
-
Pour the moisture from the raspberries into a saucepan and heat gently.
-
Squeeze the leaves of gelatine well and dissolve them from the fire with stirring in the warm raspberry.
-
In a bowl, beat the ricotta with the sugar to a creamy mixture and mix in the gelatin mixture and the raspberries.
-
In another container, beat the whipped cream until it is creamy and spat the cream through the ricotta mixture.
-
Spoon everything in the spring form and smooth the top.
-
Let the cake stiffen in the refrigerator in 1-2 hours.
-
Unroll the piece of red marzipan and stick out 4-8 hearts.
-
Form the rest of the red marzipan into rose petals and form into 2 beautiful red roses.
-
Make 2 green leaves and possibly stems from the green marzipan and stick them against the roses.
-
Remove the edge of the spring form and place the cheesecake on a small flat dish.
-
Garnish the top with the roses just before serving and stick the hearts to the side of the tartlet.
Blogs that might be interesting
-
10 minDessertlemon, ginger syrup, nutmeg, whipped cream, peaches,cream dessert with ginger and peach
-
155 minDessertlimes, milk, coconut milk, desert rice, salt, white caster sugar, mangos,coconut rice with mango puree
-
15 minDessertwhipped cream ice cream, cream sherry, honey, peaches, cantuccini,ice cream with warm peaches and honey sauce
-
95 minDesserttap water, light brown caster sugar, unsalted butter, fresh cream, salted pecans, sweet apple, dark chocolate 72%, sea salt,caramel and chocolate apples
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it