Cheesecake with roses and hearts

Name: cheesecake with roses and hearts
Total time: 150 min
Yield: 2
Ingredients: 3 leaf gelatin; 75 gram chocolate chips cookies; 1 tablespoon forest fruit jam; 100 gram raspberry; 250 gram ricotta; 75 gram granulated sugar; 100 ml whipped cream; 1 package marzipan white; 1 package marzipan red; 1 package marzipan green

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.