- Oil a springform pan and line the sides with parchment paper.
- Mix graham cracker crumbs with butter and sugar, then press the mixture into the bottom of the springform pan and chill.
- Puree strawberries and strain, discarding the seeds.
- Beat together cream cheese and sugar. Blend in heavy cream and then Mascarpone.
- Blend in strawberry puree and lemon juice.
- Bloom and melt the gelatin, then gradually beat it into the filling.
- Pour the mixture over the chilled crust, cover, and refrigerate (or freeze).
How to Bloom Gelatin:
To bloom unflavored gelatin, you’ll need 1/4 cup of water for every 7 grams (1 packet) of gelatin powder. Pour the water into a bowl and evenly sprinkle the gelatin on top. Let it sit for 5 minutes at room temperature. The gelatin will absorb the water and expand in size.
Once it’s bloomed, microwave it for about 30 seconds, stirring every 10 seconds. Continue to stir and heat until the gelatin is completely dissolved. If you notice any gelatin pieces, use a spoon to break them up against the side of the bowl for easier dissolving.
