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For the Crust:

1 1/2 cups graham cracker crumbs – The classic base that adds a sweet, crunchy texture to your cheesecake.
1/3 cup unsalted butter, melted – Helps bind the crumbs together while adding rich flavor.
1/4 cup granulated sugar – Adds sweetness and helps the crust hold its shape.

For the Cheesecake Filling:

1 1/4 cups heavy cream – Whipped to create a light, airy filling.
2 teaspoons gelatin powder – Stabilizes the cheesecake, ensuring it holds its form without the need for baking.
1/4 cup cold water – Used to bloom the gelatin.
2 (8 oz) packages cream cheese, room temperature – The star ingredient that gives the filling its creamy, tangy richness.
2/3 cup granulated sugar – Balances the tanginess of the cream cheese with sweetness.
2 teaspoons vanilla extract – Adds a touch of warm, fragrant flavor to the filling.

For the Blackberry Puree Layer:

2 cups fresh blackberries (plus more for decorating) – Provide a tart, fruity contrast to the rich cheesecake.
1/2 cup granulated sugar – Sweetens the blackberry puree.
2 teaspoons gelatin powder – Sets the puree layer, making it easy to slice.
1/4 cup water – Used to dissolve the gelatin for the puree.

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1. Preparing the Graham Cracker Crust

A perfect cheesecake begins with a well-made crust. The graham cracker base is essential for adding texture and flavor.

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and the ingredients are fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan. Make sure the crust is packed tightly using the back of a spoon or the bottom of a glass to avoid crumbling later.
Chill the crust in the refrigerator while you prepare the filling, which allows it to firm up and hold the cheesecake layers.

2. Making the Cheesecake Filling

The creamy cheesecake layer is the heart of this dessert, and thanks to gelatin, it sets beautifully without needing to bake.

Bloom the gelatin by sprinkling 2 teaspoons of gelatin powder over 1/4 cup cold water in a small bowl. Let it sit for 5-10 minutes until the gelatin absorbs the water and becomes spongy.
In a small saucepan, gently heat the bloomed gelatin until it fully dissolves, stirring continuously. Be careful not to let it boil. Once dissolved, set the mixture aside to cool slightly.
In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract together using a hand mixer or stand mixer until smooth and creamy. Make sure there are no lumps.
In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer. This step is crucial for giving the cheesecake its airy, mousse-like texture.
Gently fold the whipped cream into the cream cheese mixture using a spatula. This folding technique helps to maintain the fluffiness of the whipped cream while blending it smoothly with the cream cheese.
Slowly stir in the cooled gelatin mixture, ensuring it’s evenly distributed throughout the filling.
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula to create an even layer.
Refrigerate for at least 1 hour to allow the filling to set before adding the blackberry puree layer.

3. Preparing the Blackberry Puree Layer

The blackberry layer adds a burst of color and flavor, making this dessert as beautiful as it is delicious.

In a blender, combine the fresh blackberries and granulated sugar. Blend until smooth, then strain the mixture through a fine mesh sieve to remove the seeds. You should be left with a smooth blackberry puree.
Bloom the gelatin by sprinkling 2 teaspoons of gelatin powder over 1/4 cup water in a small bowl. Let it sit for 5-10 minutes.
Heat the bloomed gelatin in a small saucepan over low heat until dissolved. Remove from heat and let it cool slightly before mixing it into the blackberry puree.
Allow the blackberry mixture to cool to room temperature, then carefully pour it over the cheesecake layer, ensuring an even spread.
Return the cheesecake to the refrigerator and chill for at least 4 hours or overnight until fully set.

4. Decorating and Serving the Blackberry Cheesecake

Once your cheesecake is fully set, it’s time to add the final touches that make it truly irresistible.

Carefully remove the cheesecake from the springform pan by running a knife along the edges and gently releasing the latch. Transfer the cheesecake to a serving platter.
Decorate the top with fresh blackberries for an extra pop of color and texture.
For clean slices, dip a sharp knife into warm water before each cut, wiping it clean between slices.
Serve the cheesecake chilled and enjoy the perfect blend of creamy, tangy, and fruity flavors.

Room Temperature Cream Cheese: Always use room temperature cream cheese to avoid lumps in your filling. Cold cream cheese can be difficult to blend smoothly.
Gelatin Technique: When dissolving gelatin, make sure it’s fully melted before adding it to your cheesecake mixture or puree. Undissolved gelatin can cause clumps in your final product.
Chill Time: Allowing the cheesecake to chill thoroughly is key to achieving clean slices. If you’re in a hurry, you can place it in the freezer for the last hour of chilling, but be sure to keep an eye on it to avoid freezing the layers completely.
Use Fresh or Frozen Blackberries: While fresh blackberries are ideal for the puree layer, you can also use frozen blackberries if they’re out of season. Just thaw and drain them before blending.
Optional Garnishes: For a more decadent presentation, drizzle melted white or dark chocolate over the top, or sprinkle powdered sugar for an elegant touch.