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Zancanella
Mermaid cheesecake
Cake with mango, biscuit, monchou, coloring, glitter sugar.
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Ingredients
Directions
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Crumble the cookies in the food processor. Melt the butter in a saucepan. Mix the cookie crumbs with the butter.
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Line the bottom of the spring mold with the baking paper. Push the cookie crumb mixture firmly onto the bottom. Put in the refrigerator.
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Meanwhile, peel the mango, cut the flesh along the kernel and cut into cubes of ½ cm.
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Beat the whipped cream with the vanilla sugar and granulated sugar. Beat the fresh cream cheese in a separate bowl and mix in parts with the whipped cream.
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Divide the mixture over 3 different bowls.
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Add in 1 bowl the 0.5 tl blue dye, to the 2nd bowl 1 tl red dye and leave the last white. The yellow dye from the packet of dye sticks is not used.
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Take the spring form out of the refrigerator. Divide the mango cubes over the bottom. Use a tablespoon to spoon the colored cream cheese into dots on top.
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Smooth the cream cheese with the back of the spoon.
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Let the fresh cream cheese cake stiffen in the refrigerator for at least 4 hours. Remove from the refrigerator and drizzle with 1 tsp pink and 1 tsp blue glitter sugar.
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Nutrition
375Calories
Sodium1% DV20mg
Fat46% DV30g
Protein8% DV4g
Carbs7% DV22g
Fiber4% DV1g
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