Luscious Blackberry Treat (Print Version)

# Ingredients:

→ Crust

01 - 1/4 cup regular sugar
02 - 1/3 cup melted unsalted butter
03 - 1 1/2 cups crushed graham crackers

→ Cheesecake Filling

04 - 2 teaspoons plain gelatin powder
05 - 1/4 cup chilled water
06 - 2 (8-ounce) packs of softened cream cheese
07 - 1 1/4 cups heavy whipping cream
08 - 2 teaspoons vanilla essence
09 - 2/3 cup regular sugar

→ Blackberry Puree Layer

10 - 1/4 cup plain water
11 - 1/2 cup regular sugar
12 - 2 teaspoons gelatin powder
13 - 2 cups fresh blackberries, plus extras for garnish

# Instructions:

01 - Mix the graham cracker crumbs with the melted butter and sugar in a medium-sized bowl until it holds together like damp sand. Pack it firmly into the bottom of a 9-inch springform pan, smoothing it out evenly. Pop it into the fridge while you move on to the next step.
02 - First, sprinkle gelatin over cold water in a small bowl and let it sit for 5-10 minutes to absorb. Heat the mixture gently in a small pan, stirring till smooth, then cool it slightly. Beat the cream cheese with vanilla and sugar in a large bowl until silky. Whip the heavy cream into firm peaks in its own bowl. Fold the whipped cream gently into the cream cheese blend, then mix in the gelatin carefully. Pour this over the crust layer and smooth it out. Chill for at least an hour.
03 - Use a blender to puree the blackberries and sugar until smooth, then strain through a fine sieve to remove seeds. Let gelatin bloom by sprinkling it over water; leave it for a few minutes, then dissolve it over low heat. Combine the melted gelatin with the blackberry mix, allowing it to cool down a little. Pour this layer over the cheesecake’s surface. Chill in the fridge for at least 4 hours or overnight until firm.
04 - Carefully release the cheesecake from the springform pan by sliding a knife around the edges before undoing the latch. Dress it up with fresh blackberries or any toppings you like. If slicing, dip your knife in warm water before each cut for super clean pieces. Enjoy it cold!

# Notes:

01 - Always have cream cheese at room temperature. This avoids lumps in your mix.
02 - Make sure the gelatin dissolves fully. Lumpy bits ruin the consistency!
03 - Chill your dessert enough before slicing. If you're in a hurry, an hour in the freezer helps, but don’t actually freeze it solid.
04 - Fresh or frozen blackberries both work. If frozen, thaw them first to soften them up.
05 - Add drizzled chocolate or a sprinkle of powdered sugar for extra flair.

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