1cupboiling-hot waterplus ¼ cup at room temperature
1cupheavy whipping cream[236 ml], divided
16ouncescream cheese[500 g], room temperature
2tablespoonof lemon juice
⅓cupcondensed milk
1tablespoonpure vanilla extract
⅓cupfresh blueberriesplus extra to garnish
Instructions
Step 1: Making the graham cracker crust
Mix the crackers, and butter in a food processor and grind until it has a fine crumb resembling brown sugar.Line the bottom and sides of the baking pan with parchment paper and pour the graham cracker crumbs into the baking pan. Press the mix with the back of a spoon to form an even crust. Set aside on the counter.
Step 2: Dissolving the gelatin
In a small bowl, add room-temperature water. Whisking continuously, add the gelatin powder in a fine mist to avoid forming clumps.Pour the boiling water into a different bowl of the same size, put the bowl of dissolved gelatin in the bowl with boiling water (like a bain-marie), and let them rest until everything has cooled to room temperature.Discard the water in the lower bowl. Set the dissolved gelatin aside on the counter.
Step 3: Mixing the blueberry sauce
In a medium bowl, crush lightly the blueberries (minus the ones for garnishing) with the bottom of glass, just enough to break the skins. Mix it with the dissolved gelatin, stir to combine, and set aside.
Step 4: Mixing
Pour the heavy cream into the mixer bowl. Whip at high speed until it forms stiff peaks (3-4 mins). Don't overdo it, or it'll turn into butter.Add the cream cheese, and whisk to mix. At this point, it will be a bit dry and lumpy. Add lemon juice, condensed milk, and vanilla extract, and whisk at high speed until it's fluffy and smooth (2-3 mins). With a spatula, fold in the blueberry and gelatin mix making sure it's well mixed.
Step 5: Filling
Pour the cream cheese mixture into the pie crust, level into an even layer with a spatula.
Step 6: Chilling
Cover the mold with plastic film or eco-friendly reusable waxed fabric (to prevent it from overdrying or getting unwanted odors in the fridge) and chill in the refrigerator for at least 4 hours or, best, overnightOnce chilled thoroughly, garnish with the remaining blueberries and serve.