Blueberry Mousse Cheesecake (Print Version)
Creamy cheesecake with blueberry mousse topping and fresh berries, ideal for celebrations.
# 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 - 1/4 cup 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 - Mint leaves
# Preparation Steps:
01 - Preheat the oven to 320°F. Line the base of a 9-inch springform pan with parchment paper.
02 - Crush the biscuits into fine crumbs. Mix with melted butter and sugar. Press firmly into the base of the pan. Bake for 10 minutes, then let cool.
03 - Beat the 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 the cooled crust.
04 - Bake for 45–50 minutes, until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door, and let cake cool for 1 hour. Remove and chill for at least 2 hours.
05 - Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes, until berries burst. Purée, then strain to remove seeds.
06 - Sprinkle gelatin over water, let bloom for 5 minutes, then warm gently until dissolved. Stir into the warm blueberry purée. Let cool to room temperature.
07 - Whip the heavy cream to stiff peaks. Gently fold in the cooled blueberry mixture until smooth and airy.
08 - Spread the mousse evenly over the chilled cheesecake. Refrigerate for at least 2 more hours, or until set.
09 - Decorate with fresh blueberries and mint leaves before serving.
# Expert Advice:
01 -
- The contrast between tangy cheesecake and ethereal blueberry mousse feels like eating a cloud
- It looks spectacular but secretly most of the work happens in the fridge while you do other things
02 -
- The cheesecake continues cooking as it cools in the oven, so removing it while slightly jiggly is correct
- Gelatin that is overheated loses its setting power, so dissolve it gently over low heat
03 -
- Run a thin knife around the edge of the pan after the cheesecake cools to prevent sticking later
- The blueberry mousse can be swapped for raspberry, blackberry, or even mango puree