Eton mess cheesecake with blackberry cream and oreo bottom

Name: eton mess cheesecake with blackberry cream and oreo bottom
Cook time: 25 min
Total time: 265 min
Yield: 12
Ingredients: 70 g unsalted butter; 298 g Oreo cookies; 8 leaf gelatin; 500 g mascarpone; 500 g full French cottage cheese; 75 ml maple syrup; 1 vanilla bean; 1 lemon; 250 g frozen blackberry; 250 g ricotta; 75 g powdered sugar; 1 meringue vanilla and strawberry only the vanilla; 100 g fresh blackberries; 2 twig fresh fresh mint

Cheesecake for Christmas with oreo bottom, meringue, blackberries and fresh mint.

Ingredients

Kitchen Stuff

1 baking paper
1 round spring shape (Ø 18 cm)
1 piping bag
1 Russian piping tips

Directions

Line the bottom of the spring form with baking paper.
Put the butter and oreo biscuits in the food processor and grind. Spread the crumbs over the bottom of the mold and press evenly.
Soak the gelatine leaves for 5 minutes in a large bowl of water. Put the mascarpone and curd in a bowl and mix well.
Heat the maple syrup 1 minute in a saucepan. The maple syrup must be warm, but not hot. Turn off the heat.
Squeeze the gelatine, dissolve in the maple syrup and add to the cream cheese mixture.
Cut open the vanilla pod and scrape out the marrow with a knife tip. Mix through.
Clean the lemon, grate the yellow skin above it, add the thawed blackberries and scoop.
Spread the mixture evenly over the spring form.
With the back of your spoon, push part of the defrosted brambles to the sides so that they can be clearly visible from the shape.
Leave stuck in the refrigerator for at least 4 hours.
Mix the rest of the mascarpone with the ricotta and leave covered in the refrigerator until use.
Make the blackberry cream shortly before serving. Put the rest of the frozen brambles in a small saucepan and cook briefly until softened. Have a nice fork with a fork.
Spoon the mixture into a sieve over a bowl. With the back of your spoon, press out as much of the sauce as possible, but make sure that the seeds are left behind.
You keep about 50-75 ml of juice. Stir in the icing sugar with a whisk. Start with a part and add more if you have a syrupy sauce.
Drizzle 2 to 3 tbsp of the blackberry sauce through the mascarpone-ricotta mixture and stir in a little so that it is marbled. You use the rest of the blackberry sauce later.
Put the mixture in the piping bag.
Remove the cheesecake from the refrigerator and carefully remove the spring form. Spray into beautiful tarts of different sizes on the cake. Repeat until the cake is nicely decorated.
Break the merengue and the rest of the oreo biscuits into pieces and place between the tufts. Also divide the fresh blackberries.
Drizzle with the rest of the blackberry sauce and garnish with a few leaves of mint. Only use the smallest leaves.