Filter
Reset
Sort ByRelevance
Zancanella
Mermaid cheesecake
Cake with mango, biscuit, monchou, coloring, glitter sugar.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Crumble the cookies in the food processor. Melt the butter in a saucepan. Mix the cookie crumbs with the butter.
-
Line the bottom of the spring mold with the baking paper. Push the cookie crumb mixture firmly onto the bottom. Put in the refrigerator.
-
Meanwhile, peel the mango, cut the flesh along the kernel and cut into cubes of ½ cm.
-
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.
-
Divide the mixture over 3 different bowls.
-
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.
-
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.
-
Smooth the cream cheese with the back of the spoon.
-
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.
Blogs that might be interesting
-
155 minPastriescold butter, medium sized egg, wheat flour, white caster sugar, salt, Braeburn apple, Smith apple, semolina, biscuit and speculaas spices, raisins, tiger bread white,Grandma's classic apple pie
-
40 minPastrieswheat flour, white caster sugar, unsalted butter, salt, medium sized egg, tap water,classic butter cake
-
30 minPastriesunsalted butter, dates without pit, salted nut mix with pistachios, medium oranges, Philadelphia natural dairy spread, agave syrup, ground cardamom, fresh cream, nectarine, clove,nectarine cheesecake with date and nut base
-
185 minPastrieszucchini, Apple sauce, sunflower oil, apple cider vinegar, vanilla aroma, wholemeal flour, salt, baking powder, cinnamon, light caster sugar, fresh cream cheese, Greek yoghurt, liquid honey,zucchini cake with yoghurt frosting
Nutrition
375Calories
Sodium1% DV20mg
Fat46% DV30g
Protein8% DV4g
Carbs7% DV22g
Fiber4% DV1g
Loved it