Equipment
- 1 9x13 baking dish
- 1 whisk
- 2 bowls
- 1 piping bag
Ingredients
For The Crust
- 2 sleeves graham crackers, crushed
- 8 oz melted butter
For The Cheesecake Base
- 1 envelope knox gelatine
- ½ cup sugar
- 1 cup boiling hot water
- 16 oz cream cheese
- 1 tsp vanilla bean paste (or extract)
For The Topping
- ½ cup blueberries
- 1 cup sliced strawberries
- ½ cup whipped cream
Instructions
To Make The Crust
- Combined the crushed graham crackers and melted butter, then press evenly into the baking dish. Set aside.
To Make The Cheesecake
- Soften the cream cheese in the microwave and mix in the vanilla bean paste.
- In a separate bowl, mix the gelatin and sugar in a bowl. Add boiling water then, whip for around five minutes until frothy.
- Refrigerate for 45 minutes.
- Once set, lightly whip the cream cheese mixture to get out any clumps and pour over the graham cracker crust. Set the dish aside.
To Make The Topping
- Prepare the fruit by washing and patting them dry.
- Slice the strawberries lengthwise twice to get a straight edge.
- Frame in the area for the stars and fill in with blueberries.
- Layer the strawberry slices across the top and bottom of the dish to start the red stripes. (I used two half slices for the height of each row.)
- Continue layering the strawberry slices, skipping an equal space for each white stripe until filled in.
- Fill a bag with whipped cream and pipe into the blank space between the strawberries to fill in the white stripes.
- Refrigerate for at least 4 hours.
- Cut into squares when ready to serve.