Blackberry Cheesecake

Ingredients

For the base:

180g chocolate cookies

80g butter

For the filling:

500g mascarpone cheese

250ml 33% cream

300g condensed milk

3 tbsp gelatin

200g blackberries

Crush the cookies in a blender and mix with melted butter. Grease a 18cm springform pan with butter, and press the crumbs into the bottom and sides. Refrigerate for 1 hour.

For the filling, soak the gelatin in 5 tbsp cold boiled water and set aside for the time indicated on the package. Whip the cream. Mix the condensed milk with the mascarpone and, using a spatula or a mixer on low speed, combine with the cream.

Warm the gelatin until dissolved, then mix it with a small amount of the cream. Then combine this small amount with the rest. Set aside 2 tablespoons of cream and mix with 1-2 tablespoons of blackberry juice. Pour the cream into the cooled base and smooth it out.

If desired, you can add blackberries inside. Apply a design on top with the blackberry mixture. Refrigerate until completely set, about 4-5 hours.

Enjoy!