Blueberry mousse cheesecake delight (Printable version)
Creamy cheesecake layered with airy blueberry mousse and fresh berries, perfect for summer.
# Ingredient List:
→ Crust
01 - 7 graham cracker sheets or digestive biscuits, crushed into fine crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 2.25 cups cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/2 cup sour cream
09 - 2 tablespoons all-purpose flour
→ Blueberry Mousse
10 - 1.5 cups fresh or frozen blueberries
11 - 1/4 cup granulated sugar
12 - 2 tablespoons lemon juice
13 - 1 tablespoon water
14 - 2 teaspoons powdered gelatin
15 - 1 cup heavy cream, cold
→ Decoration
16 - 3/4 cup fresh blueberries
17 - Fresh mint leaves
# How to Make It:
01 - Preheat oven to 320°F. Line the base of a 9-inch springform pan with parchment paper.
02 - Crush biscuits into fine crumbs. Mix with melted butter and sugar. Press firmly into the pan base. Bake for 10 minutes, then cool completely.
03 - Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Blend in vanilla, sour cream, and flour until just combined. Pour over cooled crust.
04 - Bake for 45-50 minutes until edges are set but center is slightly wobbly. Turn off oven, crack door, and cool for 1 hour. Remove and refrigerate at least 2 hours.
05 - Combine blueberries, sugar, and lemon juice in saucepan. Cook over medium heat 5-7 minutes until berries burst. Purée and strain to remove seeds.
06 - Sprinkle gelatin over water, let bloom 5 minutes, then warm gently until dissolved. Stir into warm blueberry purée. Cool to room temperature.
07 - Whip cold heavy cream to stiff peaks. Gently fold in cooled blueberry mixture until smooth and airy.
08 - Spread mousse evenly over chilled cheesecake. Refrigerate at least 2 hours until completely set. Decorate with fresh blueberries and mint leaves before serving.
# Expert Suggestions:
01 -
- The contrast between the dense creamy cheesecake and that airy blueberry mousse is something I havent found anywhere else
- It looks like you spent all day in the kitchen but actually comes together faster than youd expect
02 -
- The gelatin needs time to bloom so dont skip those five minutes or your mousse will never set properly
- Cold cream whips faster than room temperature so keep it chilling until youre ready
03 -
- A water bath in the oven prevents cracks but honestly, I rarely bother with this recipe because the mousse covers everything anyway
- If your blueberry mixture seems too thick, thin it with a teaspoon of water before folding in the cream