Blackberry cheesecake

• Whip the soft butter with sugar until white.
• Add an egg, then add the buttermilk, baking powder and flour.
• Mix well, and pour the dough into a mold with a diameter of 18cm (7.09 inch).
• Bake at 302-320F (150-160C) for about 15-20 minutes.
• Cool, and move on.

All the products should be at room temperature.

• Thoroughly mix the cream cheese, milk, cream, sugar and vanillin in a mixer.
• Divide the mass into two parts: 300g (10.60 oz) and 370g (13.05 oz).
• In the smaller part add the berry puree, so both masses will be the same in weight.
• Melt the gelatin, and divide it in half.
• Stir the gelatin first with the berry mass, and pour it over the prepared soft base. Wrap it in acetate film, and tie a ribbon; let it harden.
• Then mix the gelatin with the white cheese mass, and pour it over the frozen berry mass; let it harden.
• Finally, pour the blackberry marmalade.

• Place all the ingredients in a saucepan, and bring to a boil.
• Let it cool slightly, and pour over the cheesecake.

* Don't overdo with agar, otherwise your marmalade will be very dense and not tasty.

Whip all the COLD ingredients using a mixer.

You can make a classic version of a cheesecake base.

• Grind the cookies.
• Melt the butter, and mix.
• Tamp the mass on the bottom of the mold, and then pour the cheese mass.