INGREDIENTS
FOR THE BISCUIT MIXTURE:
2 packs of vetch biscuits
1 pack of petibor biscuits
50g butter
2 tablespoons of milk
1 teaspoon of cinnamon
FOR THE CHEESE MIXTURE:
400 g labne cheese
100 g cream cheese
3 eggs
1 coffee cup of powdered sugar
1 coffee cup of cream
1 tablespoon corn starch
1 cup fresh blackberry puree
For the above:
1 bowl of fresh blackberries
1 tablespoon of starch
1 tea glass of cherry juice
2 tablespoons of granulated sugar
DIRECTIONS
Melt the butter for the biscuit mixture. Transfer the biscuits to the food processor. Add butter, milk and cinnamon. Mix until it becomes dough. Lay baking paper on the bottom of a 22 cm springform mold and spread the biscuit dough by pressing it with your hand, covering the base and inner edges. Leave it in the freezer for 10 minutes.
For the cheese filling, beat the eggs and sugar until foamy. Add the cheeses, starch, blackberry puree and cream. Mix again with spatula. Pour the mixture into the biscuit mold you kept in the freezer and dip 5-6 blackberries into it. Bake the cake in a preheated oven at 160 degrees for 50-55 minutes. After waiting for it to cool in the oven for a few minutes, remove it from the oven and let it cool at room temperature.
For the topping, mix starch, sugar and cherry juice in a sauce pot. When it reaches a thick consistency, add fresh blackberries. Mix and remove from the stove. When the mixture cools down, pour it over the cooled cheesecake and smooth it with a spatula. Put it back in the refrigerator. When it freezes well, decorate it with blackberries, slice it and serve.