Blackberry Cheesecake with Puree (Print Version)

# Ingredients:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Cheesecake Filling

04 - 1 1/4 cups heavy cream
05 - 2 teaspoons gelatin powder
06 - 1/4 cup cold water
07 - 2 (8 oz) packages cream cheese, room temperature
08 - 2/3 cup granulated sugar
09 - 2 teaspoons vanilla extract

→ Blackberry Puree Layer

10 - 2 cups fresh blackberries, plus more for decorating
11 - 1/2 cup granulated sugar
12 - 2 teaspoons gelatin powder
13 - 1/4 cup water

# Instructions:

01 - In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan, packing tightly. Chill in the refrigerator while preparing the filling.
02 - Bloom the gelatin by sprinkling it over cold water in a small bowl and letting it sit for 5-10 minutes. Heat the bloomed gelatin in a saucepan until dissolved, stirring continuously, then cool slightly. In a larger bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Whip the heavy cream into stiff peaks in a separate bowl, then fold it into the cream cheese mixture. Gradually stir in the cooled gelatin until evenly mixed. Pour the filling over the crust and smooth the top. Refrigerate for at least 1 hour.
03 - Blend the blackberries and sugar in a blender until smooth. Strain the mixture through a fine mesh sieve to remove seeds. Bloom the gelatin by sprinkling it over water and letting it sit for 5-10 minutes, then dissolve it in a saucepan over low heat. Mix the dissolved gelatin into the blackberry puree and cool to room temperature. Pour the mixture evenly over the cheesecake filling and refrigerate for at least 4 hours or overnight.
04 - Once fully set, remove the cheesecake from the springform pan by running a knife along the edges and releasing the latch. Decorate with fresh blackberries. For clean slices, dip a sharp knife into warm water between cuts. Serve chilled and enjoy.

# Notes:

01 - Always use room temperature cream cheese to avoid lumps in the filling.
02 - Ensure gelatin is fully dissolved to prevent clumps in the cheesecake.
03 - Chill the cheesecake thoroughly for clean slicing. Freezing during the last hour can help but monitor to avoid freezing completely.
04 - Fresh or frozen blackberries may be used, but thaw frozen ones before blending.
05 - Optional garnishes include melted chocolate drizzle or powdered sugar for an elegant touch.

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