Blackberry Zebra Cheesecake

Name: Blackberry Zebra Cheesecake
Cook time: 50 min
Total time: 4 h 50 min
Yield: 16
Ingredients: 300 g Blackberries (fresh or frozen); 7-10 Tbsp Oil; 125 g Almonds (with skin); 200 g dried soft dates (pitted); 50 g Coconut flake; 2 TEASPOONS Baking cocoa; 12 sheets Gelatine; 600 g Double cream cheese; 150 g Sugar; 1 pck. Vanilla sugar; 7-10 Tbsp grated zest of 1 organic lemon; 400 g Whipped cream; 25 g Bark chocolate; 7-10 Tbsp Blackberries

AUTHOR
Harley Romero

DIFFICULTY
not easy

RATING

COOK TIME
50 mins

TOTAL TIME
290 mins

Ingredients

Servings: 16

300 g Blackberries (fresh or frozen)
7-10 Tbsp Oil
125 g Almonds (with skin)
200 g dried soft dates (pitted)
50 g Coconut flake
2 TEASPOONS Baking cocoa
12 sheets Gelatine
600 g Double cream cheese
150 g Sugar
1 pck. Vanilla sugar
7-10 Tbsp grated zest of 1 organic lemon
400 g Whipped cream
25 g Bark chocolate
7-10 Tbsp Blackberries

Directions

1
Defrost the blackberries. Spread a springform pan (26 cm Ø) thinly with oil. For the base, finely chop almonds, dates, grated coconut and cocoa in a universal chopper. Pour into the mould and press down to a smooth base. Place in a cold place.
2
Soak gelatine in cold water. Mix cream cheese with sugar, vanilla sugar and lemon peel. Finely puree the blackberries with a hand blender. Weigh 200 g cream cheese cream and mix with the blackberry puree. Whip the cream until stiff.
3
Squeeze out 7 leaves of gelatine. Dissolve carefully in a small pot at low heat. Stir in 2 tbsp. blackberry cream, then stir into the remaining blackberry cream. 1⁄3 Fold in the cream. Squeeze out the rest of the gelatine and dissolve in the same way. Stir in 3 tbsp. white cream cheese cream, then stir into the remaining white cream. Fold in the rest of the cream.
4
Place creams alternately in the mould (see tip) and chill for at least 3 hours. Then carefully remove the cake from the mould. Chop the bark chocolate or crumble a little smaller. Decorate the cake with chocolate and possibly with blackberries.