Recipe summary
Tips:
Fresh wild blueberries can be substituted as can fresh or frozen raspberries or quartered fresh strawberries; the chilling time will increase to 2 hours with fresh berries. Do not thaw frozen berries before adding to cake, because the colour will run.
For the Adventurous: Use a real vanilla bean in place of the extract for a more exotic touch. Slit the bean in half and scrape out the seeds. Add seeds to cream cheese mixture and simmer the pod with the milk; discard pod before adding milk to batter.
Healthy Eating Tip: Have Your Cake and Eat it Too - Watching your portion size allows you to enjoy your favourite desserts. Split it with a friend or save some for another day.
Preparation time:
Cooking time:
Yield:
12
Ingredients
-
2
cups
(500 ml) graham cracker crumbs
-
(75 ml) butter, melted
-
1/4
cup
(50 ml) corn syrup
-
2
packages
(each 7 g) unflavoured gelatin
-
1
cup
(250 ml) milk
-
2
packages
(each 8 oz/250 g) light Canadian cream cheese, softened
-
1
cup
(250 ml) granulated sugar
-
1
tablespoon
vanilla
-
2
teaspoons
(10 ml) grated lemon rind
-
1-1/2 cup (375 ml) frozen wild blueberries