Blueberry Cream Cheese Pie
Ingredients
- For the base
- 6 ozs Graham crackers
- 1 tsp cinnamon
- 1 Tbsp sugar
- 6 Tbsps softened butter
- Fat (for the pan)
- For filling
- 18 ozs Blueberries
- 2 packets ground, white gelatin (9 grams / 2 teaspoons)
- 50 milliliters Cherry juice
- 7 ozs cream cheese
- 14 ozs Whipped cream
- 2 packets whipped cream stabilizer
- 6 Tbsps powdered sugar
- 1 tsp grated Lemon peel
- 1 Tbsp lemon juice
- mint (for garnish)
Preparation steps
For the crust, crush the graham crackers in a plastic bag into a fine crumb. Mix together with cinnamon, sugar, and butter. Press the dough into the bottom of the greased springform pan. Cool in the refrigerator.
Rinse the blueberries, and pat dry. Puree 400 grams (approximately 4 cups) of blueberries. Set aside the remaining blueberries for garnish.
Dissolve the gelatin powder in the cherry juice and let sit for 10 minutes.
Whip the cream with the cream stabilizer, powdered sugar, and lemon juice.
Mix together the blueberry puree, cream cheese, and the gelatin mixture. Fold the whipped cream mixture into the blueberry puree mixture.
Evenly spread the blueberry cream mixture onto the crust. Sprinkle with the remaining blueberries. Chill in the refrigerator for 2-3 hours before serving. Garnish with mint.
