Blueberry Mousse Cheesecake (Printable)
Creamy cheesecake with blueberry mousse topping and fresh berries, ideal for celebrations.
# Ingredient List:
→ 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 - 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 - ¼ 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 - Fresh mint leaves
# Steps:
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 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. Pour over cooled crust.
04 - Bake 45-50 minutes until edges are set but center is slightly wobbly. Turn off oven, crack door open, 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 and strain through fine sieve 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 cooled blueberry mixture into cream until smooth and airy.
08 - Spread mousse evenly over chilled cheesecake. Refrigerate at least 2 hours until completely set. Decorate with fresh blueberries and mint before serving.
# Expert Tips:
01 -
- The contrast between rich cheesecake and airy mousse feels like eating two desserts in one bite
- Blueberries shine in both the silky mousse layer and as fresh jewels on top
- Makes you look like a pastry chef without needing professional skills
02 -
- Rapid temperature changes cause cheesecakes to crack, so always let them cool gradually inside the oven
- Room temperature ingredients mix together seamlessly while cold ones create stubborn lumps
- The mousse layer needs the cheesecake to be completely chilled or it will melt into the filling
03 -
- Wrap the outside of your springform pan with aluminum foil to prevent any water from seeping in if you use a water bath
- The blueberry mousse layer can be made with other berries like raspberries or blackberries depending on the season