Blueberry Mousse Cheesecake (Printable)
Creamy cheesecake with light blueberry mousse and fresh berries, ideal for summer gatherings and special occasions.
# 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 (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 a time, mixing gently. Blend in vanilla, sour cream, and flour until combined.
04 - Pour filling over crust. Bake 45-50 minutes until edges set but center slightly wobbly. Turn off oven, crack door, cool 1 hour inside. Remove and chill 2 hours.
05 - Combine blueberries, sugar, lemon juice in saucepan. Cook 5-7 minutes until berries burst. Purée, strain seeds. Bloom gelatin in water 5 minutes, dissolve gently. Stir into purée, cool to room temperature.
06 - Whip heavy cream to stiff peaks. Gently fold cooled blueberry mixture until smooth and airy.
07 - Spread mousse evenly over chilled cheesecake. Refrigerate 2 hours until set.
08 - Arrange fresh blueberries and mint leaves on top before serving.
# Expert Tips:
01 -
- The contrast between rich tangy cheesecake and ethereal light mousse creates the kind of dessert people talk about for weeks
- It looks dramatically impressive yet the mousse hides any cheesecake imperfections making you look like a pro
02 -
- The water bath technique is optional but if your oven has hot spots it protects the cheesecake from baking too fast
- Room temperature ingredients are non negotiable cold cream cheese creates lumps that never fully disappear
03 -
- Always strain your blueberry puree twice for that perfectly smooth restaurant quality texture
- The cheesecake is done when it still jiggles like Jello in the center not liquid but not firm