INGREDIENTS

Graham Crust:

1½ cups Graham cracker crumbs
1 tsp. cinnamon powder, (optional)
2 tbsp. sugar
7-8 tbsp. butter, melted
1 tsp. lemon, lime or calamansi zest, (optional)

Filling :

1 (8oz.) Cream Cheese, softened
¼ cup sugar
1½ tbsp. unflavored gelatin powder, dissolved in
3 tbsp. fresh milk
1 cup all purpose cream chilled
1 cup frosty whip cream, whipped (plus extra ½ cup for decorating, optional)
1 cup Blueberry Compote or Canned Blueberry in Syrup

DIRECTIONS

1. To make the crust: Mix graham crumbs with cinnamon powder, sugar, melted butter and calamansi zest. Mix well until the mixture is moistened and crumbly. Transfer into a 9inch removable bottom pan like spring form pan or tart pan or pie plate.
2. Press the crumbs onto the pan as flat and even as you can, I’m using a plastic lid wrapped in plastic wrap. Chill your graham crust for at least 20 minutes to set firmly.
3. For the filling: Beat cream cheese and sugar until light and well blended. Meanwhile, dissolve unflavored gelatin into a hot milk and stir, then add into the cream mixture while still hot. Continue beating until cools down and well blended.
4. In another bowl, whip frosty cream and all-purpose cream until stiff at this point you can add vanilla extract if you want. Fold into cream cheese mixture until blended. Pour the mixture into a prepared graham crust and spread evenly. Chill for about 6-7 hours to set the cream completely.
5. Decorate with reserved whipped cream and top with a good amount of blueberry compote. Chill for at least another hour before serving.