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Fruity cheesecake
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Ingredients
Directions
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Soak the gelatin in cold water for 5 minutes. Drain the cherries and collect the juice. Heat 100 ml of cherry juice without cooking and dissolve the squeezed gelatine. Allow to cool slightly.
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Puree two thirds of the cherries. Mix the curd cheese with the cherry puree, the gelatin mixture and the sugar. Do not stir too long for a cloudy structure, stir well for an even pink curd.
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Whisk the whipped cream until it is lightly airy through the curd mixture.
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Mix the melted butter with the cookie crumbs. Divide this cake mixture over the bottom of the greased spring form and press smooth with the convex side of a damp spoon.
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Spread the curd mixture over it and smooth the top. Let the cake stiffen in the refrigerator for at least 2.5 hours. Garnish with the fruit.
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Nutrition
515Calories
Fat46% DV30g
Protein20% DV10g
Carbs17% DV50g
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