1 – 1/4 cups cream cheese, softened 10 oz.
1 – 14 oz. can Sweetened Condensed Milk
2 tbsp lemon juice
1 tsp vanilla extract
1 – 21 oz. can Blueberry Fruit Filling
1 – 6 oz. Pecan or Gramn Cracker Pie Crust (pre made)
1/2 cup heavy whipping cream 120 ml
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 Sweetened Condensed Milk, lemon juice, and vanilla extract. Cream for 30 seconds. Scrape the bowl down and cream for another 30 seconds, to make sure the mixture is smooth and the ingredients are incorporated.
Pour the batter on the bottom of the Pie Crust.
Drop spoonfuls of 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 later, before serving.Use a spatula, or knife, to swirl the blueberry pie filling in the cheesecake. Place it in the fridge overnight.
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 Blueberry Fruit Filling on top of the pie. Top with some fresh blueberries, or pecans, if desired. This pie will store nicely in the fridge for up to 3 days.
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.
Recipe inspired by piesandtacos.com