Blueberry Mousse Cheesecake (Printable Version)
Luscious dessert featuring creamy cheesecake with blueberry mousse topping and fresh berries.
# Ingredient List:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits
02 - 5 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 17.5 ounces cream cheese, softened
05 - ½ cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - ½ cup sour cream
09 - 2 tablespoons all-purpose flour
→ Blueberry Mousse
10 - 7 ounces fresh or frozen blueberries
11 - ¼ 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 - 3.5 ounces fresh blueberries
17 - Fresh mint leaves
# Directions:
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 for 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.
04 - Pour filling over cooled crust. Bake 45-50 minutes until edges are set but center is slightly wobbly. Turn off oven, crack door, and cool 1 hour. 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 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 contrast between dense, tangy cheesecake and airy, sweet mousse creates something that feels restaurant fancy but comes together in an afternoon
- Blueberry season is too short and this recipe lets you stretch those precious berries into something that feeds a crowd beautifully
02 -
- The cheesecake continues baking as it cools in the oven, so removing it while the center still wobbles slightly prevents overbaking and cracking
- Gelatin temperature is crucial, adding it while too hot melts the cream, but adding it when too cool creates lumps that never fully dissolve
03 -
- Room temperature ingredients combine more smoothly, so set everything out an hour before you start baking
- The water bath method isn't strictly necessary here, but placing a pan of water on the rack below helps prevent cracking