Blueberry Mousse Cheesecake (Printable Version)
Creamy cheesecake topped with light blueberry mousse and fresh berries.
# What You Need:
→ Crust
01 - 7 oz graham crackers or digestive biscuits
02 - 5 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Cheesecake Filling
04 - 18 oz cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1/2 cup sour cream
09 - 2 tbsp all-purpose flour
→ Blueberry Mousse
10 - 7 oz fresh or frozen blueberries
11 - 3 tbsp granulated sugar
12 - 2 tbsp lemon juice
13 - 1 tbsp water
14 - 2 tsp powdered gelatin
15 - 1 cup heavy cream, cold
→ Decoration
16 - 3.5 oz fresh blueberries
17 - Fresh mint leaves
# How to Make It:
01 - Preheat oven to 320°F. Line base of 9-inch springform pan with parchment paper.
02 - Crush biscuits into fine crumbs. Mix with melted butter and sugar. Press firmly into pan base. Bake 10 minutes, then cool.
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 45-50 minutes until edges are set but center is slightly wobbly. Turn off oven, crack door, and cool 1 hour inside. 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, then 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 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 set.
09 - Decorate with fresh blueberries and mint leaves before serving.
# Expert Tips:
01 -
- The mousse layer tastes like eating a blueberry cloud that somehow decided to become dessert
- Make it ahead and you look like a pastry genius with exactly zero stress on serving day
02 -
- Gelatin that is not properly bloomed will leave you with sad soup instead of mousse
- Cold cream whips faster and holds its shape better than cream that has been sitting out
03 -
- A water bath in the oven prevents cracks but the gentle cool-down method works almost as well
- Fold the mousse mixture in three additions to keep it light and airy