Blueberry Mousse Cheesecake (Printable)
A decadent dessert combining creamy cheesecake with light blueberry mousse and fresh berries, ideal for celebrations.
# What You Need:
→ Crust
01 - 7 oz graham crackers or digestive biscuits
02 - 5.5 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Cheesecake Filling
04 - 17.5 oz cream cheese, softened
05 - ½ cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - ½ 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 - Mint leaves (optional)
# 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 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 slightly wobbly. Turn off oven, crack door, and cool 1 hour. Remove and chill 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 or until set. Decorate with fresh blueberries and mint before serving.
# Expert Suggestions:
01 -
- The combination of creamy cheesecake and airy mousse creates the most luxurious texture you'll ever taste
- It looks like something from a fancy bakery but comes together with simple techniques anyone can master
- You can make it ahead and it actually gets better after a day in the refrigerator
02 -
- Room temperature ingredients are absolutely crucial for a smooth, lump free cheesecake filling
- The gradual cooling method in the oven with the door cracked prevents those frustrating cracks on top
- Make sure the blueberry mixture is completely cool before folding into the whipped cream or it will deflate
03 -
- Run a thin knife around the edge of the pan before releasing the springform for clean edges every time
- If you're short on time, skip the crust and make this as individual parfaits in clear glasses for an equally stunning presentation