Ingredients

Base

• 250 grams of graham cracker crushed
• 50 grams of sugar
• 100 grams of melted unsalted butter

Filling

• 31 grams of cream cheese
• 145 grams of heavy cream
• 114 grams of condensed milk
• 16 grams of gelatin
• 25 grams of water (lukewarm for the gelatin)

Jelly

• 200 grams of Jungle Pulp Blackberry Puree
• 100 grams of blackberries
• 75 grams of sugar
• 5 grams of lemon juice

Preparation:

1. To make the base of our cheesecake, in a container, mix the ground cookies, butter, and sugar, mix until integrated and our cookie is compact to form the base.
    
2. In an 18 cm round springform pan, add the biscuit and press until the entire bottom of the pan is covered. Refrigerate.
    
3. In another container mix, the cream cheese, the condensed milk, and the heavy cream, with the help of a whisk, we are going to integrate everything until undoing lumps.
    
4. Hydrate the gelatin with warm water, mix and let stand for 1 minute. After the time, we heat it for a few seconds until it dissolves. Add a little of our filling mixture to temper it.
    
5. Mix our gelatin with the rest of the mixture, integrate and pour into our mold, smooth the surface so that it is smooth, and refrigerate for approximately 3 to 4 hours.
    
6. To prepare our jelly, in a pot over low heat, we add sugar, blackberries, and lemon juice we mix and leave for approximately 6 min.
    
7. Then we add our Jungle Pulp Blackberry Puree and leave for about 5 more minutes, always keeping the heat low so that our jelly does not reduce much. We reserve our jelly cold.
    
8. After the time and our cheesecake is ready, we cut and serve with our jelly.
    
9. Enjoy.