How to make
All the ingredients you use to make the cheesecake should be at room temperature.
Crush the biscuits into fine crumbs, add the melted butter to them and mix everything.
The goal is to get a nice crumbly dough, which is distributed in a circular mold with a detachable ring.
In order to be able to separate the cheesecake more easily, you need to grease the mold with melted butter. Press the base well with your hands or using a tablespoon. Form a small border.
Put the mold in the freezer for about 10 minutes, so that the base can harden faster.
Beat the cream cheese with the eggs using a mixer. Add the cream and sugar to the resulting smooth mixture, beat again and pour it over the biscuit base.
Place the blackberries on top, but without pressing them down. Bake the cheesecake in an oven preheated to 360°F (180°C) for about 30 minutes. You'll know it's ready by the light brown crust.
Leave it to cool in the oven to prevent the top layer from cracking.
The completely cooled baked cheesecake is served with a topping of jam, which has been melted in a water bath.
The baked blackberry cheesecake is ready.
