Cold-Set Gelatin and Whipped Cream

Ingredients

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted
• Filling:
• 16 oz (450g) full-fat cream cheese, room temperature
• 1/2 cup (100g) granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp unflavored powdered gelatin + 1/4 cup (60ml) cold water
• 1 1/2 cups (360ml) cold heavy whipping cream

Instructions:

1. Mix crust ingredients and press firmly into the bottom of a 9-inch springform pan. Chill in the freezer for 20 minutes while preparing the filling.
2. Sprinkle gelatin over cold water in a small microwave-safe bowl and let bloom for 5 minutes.
3. Beat cream cheese, sugar, vanilla, and lemon juice until completely smooth. Microwave the bloomed gelatin for 15 seconds until liquid (do not boil), let cool for 1 minute, and mix into the cream cheese base on low speed.
4. Whip cold heavy cream to stiff peaks in a separate bowl, then gently fold it into the cream cheese mixture until uniform.
5. Spread over the chilled crust, smooth the top, and refrigerate for at least 4–6 hours until firm. Top with fresh berries before serving