Ingredients:
2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup corn syrup
2 (7 g) packages unflavored gelatin
1 cup milk
2 (8 ounce) packages light cream cheese, softened
1 cup granulated sugar
1 tablespoon pure vanilla extract
2 teaspoons freshly grated lemons, zest of
1 1/2 cups frozen wild blueberries ( do NOT thaw)
Directions:
Line a 13×9-inch baking pan with aluminum foil, leaving a 2 inch overhang at each end.
Lightly spray foil with nonstick cooking spray and set aside.
In a mixing bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan.
Refrigerate until firm.
In a small saucepan, sprinkle gelatin over milk; let stand for 3 minutes.
Heat over low heat, stirring often, until gelatin dissolves.
In a large mixing bowl, using an electric mixer, beat cream cheese and sugar until very smooth, about 3 minutes.
Beat in gelatin mixture, vanilla and lemon zest.
Carefully stir in berries (you don’t thaw them because the colour will run if they are thawed).
Pour berry mixture over crust, cover, and refrigerate for at least one hour or until firm.
Remove cake from pan using foil overhang as handles.
Cut into squares using a hot knife so you have clean cuts.
Note: fresh blueberries can of course be substituted for the frozen, or you can use raspberries; also try sliced or quartered fresh strawberries too.
Servings: 12
Time preparation: 120 min.
Time total: 120 min.