BLACKBERRY CHEESECAKE

We crush the oat flakes and dates and mix them with the melted butter, thus obtaining the base of our cake. Place it in the mold and put it in the refrigerator.

Add the blackberries and milk to the blender and blend until perfectly blended, obtaining a blackberry milkshake.

Place 350 mL of our blackberry milkshake in a saucepan and heat it to add the cream, mascarpone cheese, and the juice of 1/2 lemon, at about 60°C (140°F).

Mix the remaining 150 mL of blackberry milkshake with the corn flour or cornstarch until well blended.

This last mixture (shake + cornstarch) will be added to the pan with the rest of the ingredients, and we will not stop stirring over medium heat until 9 minutes have elapsed or until a béchamel-like texture is obtained.

Pour the mixture into the mold and let it rest for at least 6 hours so that it remains solid (ideally overnight).

Heat the chocolate in a bain-marie or in the microwave (be careful not to let it burn) and use it to decorate with blackberries and raspberries. Ready!