2 tablespoons Sugar
2 cups Cream Cheese
2/3 cup Condensed Cream
1 teaspoon vanilla extract
1 teaspoon lemon juice
Powdered sugar or less if your blueberries are very sweet
10g gelatin powder
50ml Cold water
Topping the food
7g gelatin powder + 35ml cold water
180g blueberries, fresh or frozen
2 tablespoons sugar
1. In a food processor or Ziploc bag, grind the biscuits into small crumbs. Add melted butter and pulse until combined. Press into the bottom of the 8-inch (20cm) spring-loaded pan. Refrigerate while filling.
2. In a small saucepan, heat blueberries, lemon juice, and sugar. until the sugar dissolves and the fruit is soft. Blend until smooth. Let cool.
3. Stir the gelatin powder and water in a small bowl. Let the flowers bloom for 10 minutes.
4. In a large bowl, beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat until soft peaks. Add chilled blueberry mixture and mix until smooth.
5. Melt the gelatin in the microwave for 15 seconds. Heat the gelatin: Gradually add a few tablespoons of the cheesecake mixture to the dissolved gelatin and stir until combined. Pour back into cheesecake mixture and mix until combined.
6. Pour into spring mold, spread evenly. Freeze for 1 hour while making the topping.
7. Blueberry jelly: Stir gelatin powder and water in a small bowl. Let the flowers bloom for 10 minutes. In a small sauce pan, place 180g of blueberries, water and sugar. Cook over medium to high heat, stirring occasionally until sugar has dissolved. Remove from heat, mix until smooth. Add the baking gelatin and stir until the gelatin is melted and combined. Cool to room temperature and pour over cake.
8. Refrigerate the cake overnight.