Blueberry Mousse Cheesecake (Print View)
A luscious, creamy dessert featuring blueberry mousse and fresh berries.
# What You'll 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
# Method:
01 - Preheat the 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.
04 - Pour filling over cooled crust. 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 for 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 and let bloom for 5 minutes. 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 for at least 2 hours until completely set.
09 - Top with fresh blueberries and mint leaves before serving.
# Insider Tips:
01 -
- The contrast between the dense, tangy cheesecake and the airy, sweet mousse creates this incredible texture that keeps everyone coming back for seconds
- It looks like you spent days in the kitchen, but the mousse layer comes together in under 15 minutes
02 -
- The most common mistake is overbaking the cheesecake layer, remember that slight wobble in the center is your friend, it will continue cooking as it cools
- Let the blueberry mixture cool completely before folding into the whipped cream, otherwise the cream will melt and youll lose that gorgeous mousse texture
03 -
- Wrap the outside of your springform pan with aluminum foil before baking to catch any butter that might leak from the crust
- Use a water bath in the oven if you want an even creamier cheesecake texture, though it is not strictly necessary