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Shelbi bites
Vanilla cheesecake with cranberry
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Ingredients
Directions
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For the cranberry layer, mix the gelatine powder with 3 tablespoons of cold water in a bowl and leave to stand for 10 minutes. Stir briefly with a fork so that there are no lumps.
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Puree the cranberry compote finely and rub over a pan through a sieve.
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Mix in the gelatin mixture and heat to the boil while stirring. Let cool to thick liquid.
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Remove the cake from the refrigerator and remove the foil. Pour the cranberry layer over the cake.
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Turn around a bit so that the layer is well distributed and let the cake covered with cling film stiffen for at least 3 hours in the refrigerator.
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Carefully cut the cake away from the mold and remove the ring. Garnish with the nuts.
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Nutrition
635Calories
Fat62% DV40g
Protein24% DV12g
Carbs18% DV55g
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