How to make
Put the sponge cake layer in a cake tin with a removable ring. Drizzle it with lukewarm nescafe.
Whip the confectionery cream into a thick cream with a mixer. Add the sour cream and continue to beat until a smooth mixture is obtained.
Dissolve the two sachets of gelatin as indicated on the packet. Add 1/3 of the gelatin to the cream mixture. Stir and pour 1/2 of the cream over the cake layer. Smooth it out.
Add half of the blackberries to the remaining cream. Beat with a mixer until you get a nice purple-violet color. Pour the remaining gelatin.
Stir and pour the blackberry mixture. Smooth it out and place the fruit cheesecake cake tin in the refrigerator for about 30 minutes.
Put the remaining blackberries in a saucepan, add honey and 1/2 cup of water.
Lightly boil the mixture. Remove it from the heat.
Add to the resulting blackberry jam a packet of gelatin, pre-soaked in cold water and slightly warmed in a water bath.
Pour it over the fresh cheesecake and put it in the fridge for 3-4 hours to set.
Carefully remove the ring before serving it. When slicing a cheesecake, dip the knife in hot water.
Garnish it with fresh mint.
The result is a gorgeous, summery irresistible cheesecake!
