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Cheesecake with roses and hearts
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Ingredients
Directions
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Soak the gelatine in a bowl of cold water for 10 minutes.
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Crumble the cookies in the food processor and mix in the jam.
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Divide this mixture over the bottom of the springform and press it well.
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Pour the moisture from the raspberries into a saucepan and heat gently.
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Squeeze the leaves of gelatine well and dissolve them from the fire with stirring in the warm raspberry.
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In a bowl, beat the ricotta with the sugar to a creamy mixture and mix in the gelatin mixture and the raspberries.
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In another container, beat the whipped cream until it is creamy and spat the cream through the ricotta mixture.
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Spoon everything in the spring form and smooth the top.
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Let the cake stiffen in the refrigerator in 1-2 hours.
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Unroll the piece of red marzipan and stick out 4-8 hearts.
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Form the rest of the red marzipan into rose petals and form into 2 beautiful red roses.
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Make 2 green leaves and possibly stems from the green marzipan and stick them against the roses.
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Remove the edge of the spring form and place the cheesecake on a small flat dish.
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Garnish the top with the roses just before serving and stick the hearts to the side of the tartlet.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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