Incredibly tender and delicious Cheesecake. I’m sure you haven’t done this or tried it. Highly recommend!

Summary

Ingredients

• Cookies (crush shortbread) – 350 g
• Butter (melt) – 120 g
• Mascarpone (in cream) – 500 g
• Marshmallows (white and pink in cream) – 400 g
• Milk (in cream) – 300
• Lemon juice (in cream) – 4 teaspoon.
• Cranberries (decoration) – 150 g
• Berry syrup (decoration) – 50 g

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Instructions

1. We grind the cookies in a meat grinder or in a food processor or blender.
2. Melt the butter in a microwave oven and add to the crumbled liver.
3. Stir until smooth. If the mixture is dry, add a little more butter.
4. Tamp along the peri of the form. Make the sides about 4 cm.I have a shape of 26 cm.
   Put in the refrigerator for about 20 minutes while we make the cream.
5. Making a cream.
   Put in a glass bowl 250 g of mascarpone and 200 g of white marshmallow. We put it in a microwave with a power of 800 for 2 minutes.
6. Marshmellow will increase in volume. Mix quickly with a whisk until smooth.
7. Add 150 g of milk and mix. Add 2 teaspoon lemon juice.
   Our WHITE cream is ready.
8. Making a pink cream.
   Put 250 g of mascarpone and 200 g of pink marshmallow in a glass bowl. We put it in the microwave for 1-2 minutes. Power 800
   Mix quickly with a whisk until smooth.
   Add 150 g of milk and mix. Add 2 teaspoon lemon juice.
   Our PINK cream is ready.
9. Here are our two creams and a cookie-filled mold.
10. Let’s start filling with creams.
    Pour out 3 tablespoon. l white cream in the center
11. Next 3st. l of pink cream is also in the center.
12. We repeat this procedure until the cream ends.
13. We put the cheesecake in the refrigerator. Better at night.
    Decorate with syrup and cranberries.

    

Enjoy your meal!