You can easily eat a whole slice of this because it’s not dense like traditional cheesecake. It’s so light and fluffy, you might just come back for seconds! Once people tried it, it became a hit at the restaurant. You can even make it gluten-free by using gluten-free graham crackers.
| Ingredients | Instructions |
|---|---|
| • 12 oz graham cracker crumbs (from 2 packs or about 3 cups) • 1/2 cup light brown sugar • 4 oz (1 stick) unsalted butter, melted • 2 tsp Vietnamese cinnamon (or high-quality cinnamon) | 1. Gram Cracker Crust: Blend everything until combined. Press into a 9-inch pie dish (leave 1/2 cup crumbs for topping). Bake at 350°F for 10 min, then chill. |
| • 2 lb cream cheese (room temp) • 1 lb sugar • 1/2 tsp salt • 1 tbsp vanilla bean paste | 2. Filling: Whip cream cheese with sugar until smooth. Add salt, lemon juice, and vanilla then mix. |
| • 4 oz fresh lemon juice | 3. Add to the mixture from Step 2. |
| • 24 oz heavy cream | 4. Add whipping cream slowly then add bloomed gelatin. |
| • 1 oz gelatin + 2 oz water (bloomed & microwaved 10 sec) | 5. Add bloomed gelatin to the mixture. Place filling in baked crust and refrigerate 4 hours or overnight. Don’t overmix—30-40 sec max. |
| • 4 cups frozen blueberries • 1/2 cup sugar • Juice of 1 lemon | 6. Blueberry Sauce: Simmer berries, sugar, and lemon juice. |
| • 2 tbsp arrowroot powder + 2 oz water (mixed) | 7. Stir in arrowroot mix (keep stirring—it thickens fast). Boil 30 sec to cook the starch. Set aside. |