Description
A luscious dessert that blends rich, creamy cheesecake with airy blueberry mousse for a melt-in-your-mouth experience. This treat is as visually stunning as it is delicious, making it perfect for any occasion!
Ingredients
For the Crust:
- 200g (2 cups) graham cracker crumbs
- 80g (⅓ cup) unsalted butter, melted
- 50g (¼ cup) sugar
For the Cheesecake Layer:
- 450g (16 oz) cream cheese, softened
- 100g (½ cup) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 60ml (¼ cup) heavy cream
For the Blueberry Mousse:
- 200g (1 ½ cups) fresh blueberries
- 50g (¼ cup) sugar
- 1 tbsp lemon juice
- 7g (1 packet) gelatin
- 250ml (1 cup) heavy cream, whipped
Instructions
1️⃣ Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan and chill for 10-15 minutes.
2️⃣ Make the Cheesecake Layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and heavy cream. Pour over the crust and bake at 160°C (325°F) for 40-45 minutes. Let cool completely.
3️⃣ Prepare the Blueberry Mousse: Blend blueberries with sugar and lemon juice until smooth. Heat and stir until slightly thickened. Sprinkle gelatin over 2 tbsp cold water, let sit for 5 minutes, then dissolve in the warm blueberry mixture. Cool to room temperature.
4️⃣ Whip and Fold: Whip heavy cream until soft peaks form. Gently fold in the cooled blueberry mixture. Spread over the cooled cheesecake.
5️⃣ Chill & Serve: Refrigerate for at lea
Notes
1️⃣ Room Temperature Ingredients: Ensure cream cheese, eggs, and heavy cream are at room temperature before mixing. This helps achieve a smooth and lump-free cheesecake batter.
2️⃣ Proper Chilling Time: The mousse layer needs at least 4 hours (or overnight) to set completely. Rushing this step may result in a runny or unstable texture.
3️⃣ Prevent a Soggy Crust: For a firmer crust, pre-bake the graham cracker base for 5-7 minutes at 160°C (325°F) before adding the cheesecake layer. Let it cool before pouring the filling.
- Prep Time: 30 min
- Cook Time: 45 min