We really like cheesecakes. They are very easy to prepare and delicious. Now it's blackberry season and I invite you to try this recipe too.
-for the countertop:
125 g biscuits with cocoa
60 g butter
-for cream and jelly:
350 g blackberries + 2 tablespoons sugar
500 g mascarpone
200 ml liquid cream
100 g powdered sugar
15 g granulated gelatin
100 g milk chocolate
90g dark chocolate
Fruits (raspberries, blackberries, blueberries)
Method of preparation:
Grind the biscuits in a food processor / blender, add the melted butter and mix a little by hand until well incorporated.
Place a form with removable walls or an adjustable cake ring (diameter 18 cm) on a plate and pour the biscuit composition, then compact with a straight-bottomed glass. Put the top in the fridge and in the meantime prepare the cream.
Heat the liquid cream (100 ml) to the boil, add the chopped chocolate and mix until a homogeneous cream is obtained. Allow to cool then place in the refrigerator.
Put the blackberries in a saucepan and add the sugar and put on the fire and boil for 5-10 minutes. Allow to cool, pass with a fork and pass the composition through a sieve.
Mix the mascarpone with the ground sugar until a homogeneous cream is obtained. Add liquid cream (which can be mixed only in half; this time I did not mix it).
Hydrate the gelatin in 100 ml of cold water (leave it to hydrate for 10 minutes) and then melt it in a bain marie until it becomes liquid. Add over mascarpone cream and mix.
Divide the mascarpone cream into equal parts and transfer half to another bowl.
Add the chocolate cream (taken out of the fridge) over the mascarpone cream (from a bowl) and mix the composition.
For the blackberry cream, add 200ml of the blackberry sauce over the mascarpone cream from the 2nd bowl and mix until a homogeneous cream is obtained.
Remove the cookie sheet from the fridge and alternate one tablespoon of chocolate cream with one tablespoon of blackberry cream. You need to move quickly because the cream starts to harden (because it contains gelatin), until you finish the compositions.
On top either put a single layer of cream or let the 2 colors be seen. I preferred to leave a layer of blackberry cream, because the layers were not exactly the same (the layers of chocolate and blackberries were thicker, thinner).
Let cool for at least 1-2 hours.
Before unwinding the cake ring, carefully pass it around with a knife to peel off the edges.
For decoration, melt the chocolate with butter on a steam bath, let it cool a bit and then pour over the cheesecake.
Decorate the cake according to your imagination.