Instructions
- Sprinkle 2 1/2 teaspoons (7 grams) of gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes. Meanwhile, heat 2 tablespoons of water until very hot, almost boiling, for a few seconds in the microwave. Pour the hot water over the hydrated gelatin, whisk until completely melted. If necessary, pop it in the microwave for just a few seconds to melt the gelatin completely. Set it aside to cool down slightly.
- Place cream cheese in the bowl of an electric mixer. Use softened cream cheese, but make sure it isn’t too soft. Removing it out of the fridge about 1 hour before starting to make the cheesecake batter is ideal. Cream it for 90 seconds at medium high speed, until creamy and fluffy.
- Add Eagle Brand® Sweetened Condensed Milk, lemon juice, and vanilla extract. Cream for 30 seconds. Add the gelatin and mix.
- Scrape the bowl down and cream for another 30 seconds, to make sure the mixture is smooth and the ingredients are incorporated.
- Pour the creamy filling into the Diamond of California® Pecan Pie Crust.
- Drop spoonfuls of Lucky Leaf Premium Blueberry Fruit Filling on the top of the pie. You will need about 3/4 cup of the pie filling to swirl in the cheesecake batter, and the rest will be used to top the pie before serving. Use a spatula, or knife, to swirl the blueberry pie filling in the cheesecake.
- Place the pie in the fridge for 8 hours, or overnight so it has a chance to firm up.
- When ready to serve, whip 1/2 cup of heavy whipping cream for 2 minutes with an electric mixer. Pipe whipped cream around the edges of the pie. Spread the remaining Lucky Leaf Premium Blueberry Fruit Filling on top of the pie.
- Decorate with fresh blueberries and mint leaves if you wish!
- Notes: If you want to use gelatin to help firm up the texture of the pie, sprinkle 2 1/2 teaspoons (7 grams) of gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes. Meanwhile, heat 2 tablespoons of water until very hot, almost boiling, for a few seconds in the microwave. Pour the hot water over the hydrated gelatin, whisk until completely melted. If necessary, pop it in the microwave for just a few seconds to melt the gelatin completely. Set it aside to cool down slightly and add it to the cheesecake batter along with the condensed milk.
