Ingredients
1¼ cups graham cracker crumbs
⅓ cup unsalted butter, softened
1 lb cream cheese, softened
1¼ cups granulated sugar
1 cup heavy cream , chilled
¼ cup hot water
2 tbsp gelatin powder
1 tbsp lemon juice
½ tsp salt
1½ cups blueberries, frozen
¼ cup granulated sugar
2 tbsp cornstarch
whipped cream
Preparation
Combine all the ingredients in a large mixing bowl. Mix until the texture resembles wet sand.
Press the mixture onto the bottom of a 6-inch springform cake tin and set it aside in a chilled area. Allow to firm up, for at least an hour.
In a small bowl, dissolve your gelatin in hot water. Set aside and allow to bloom for at least 30 minutes.
While waiting, pour your cold heavy cream into your chilled mixing bowl. Whip until stiff peaks, then cover and set aside in a chilled area.
In a mixing bowl attached to a hand beater, add cream cheese and sugar. Cream until pale and light, roughly 5 to 7 minutes.
Add your bloomed gelatin, lemon juice, and salt. Continue creaming.
Fold your whipped cream into your cheese mixture until evenly incorporated.
Once your crust has firmed up, pour the filling into the crust and spread evenly. Lightly tap to release any air.
Set aside covered in a chilled area and allow the filling to firm up, anywhere from 6 hours to overnight.
Prepare the topping only when the cheesecake has firmed up. In a saucepot, combine all your ingredients for the topping. Bring mixture to a boil, then reduce to a simmer.
Continue simmering, stirring occasionally until your topping has reduced, turning syrupy and thick, roughly 10 minutes.
Set aside and allow to cool down completely while at room temperature.
Once cool, pour your topping on top of your firm cheesecake and spread to cover the top completely.
Cover and set aside once more in a chilled area and allow the topping to set, anywhere from 1 to 3 hours.
Once the topping has been set, portion accordingly and serve with whipped cream if desired.
