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Flamingo-raspberry cheesecake
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Ingredients
Directions
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Soak the gelatin in cold water. Grind the cookies in a food processor and mix with the melted butter. Put the crushed biscuits in the spring form covered with parchment paper, press firmly and put in the refrigerator.
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Puree 250 grams of raspberries. Heat this raspberry purée in a saucepan and dissolve the gelatine and vanilla sugar.
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Beat the whipped cream with the sugar. Spat the mascarpone and raspberry puree carefully through the whipped cream and mix until smooth.
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Spoon the mixture onto the cake base and leave stiffened in the refrigerator for at least 4 hours. Decorate the cake with raspberries, edible flowers and happy (flamingo) sticks.
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Nutrition
455Calories
Fat51% DV33g
Protein12% DV6g
Carbs12% DV36g
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