Flamingo-raspberry cheesecake

Name: flamingo-raspberry cheesecake
Total time: 45 min
Yield: 8
Ingredients: 3 leaf gelatin; 150 gram candy cookie; 150 gram wheat biscuit; 30 gram butter; 350 gram raspberry; 250 milliliters whipped cream; 4 tablespoon sugar; 250 gram mascarpone; edible flour

Ingredients

3 leaf gelatin
150 gram candy cookie
150 gram wheat biscuit
30 gram butter
350 gram raspberry

250 milliliters whipped cream
4 tablespoon sugar
250 gram mascarpone
Edible flour

Directions

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.
Puree 250 grams of raspberries. Heat this raspberry purée in a saucepan and dissolve the gelatine and vanilla sugar.
Beat the whipped cream with the sugar. Spat the mascarpone and raspberry puree carefully through the whipped cream and mix until smooth.
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.