Blueberry Mousse Cheesecake (Printable Version)

Creamy cheesecake with blueberry mousse topping and fresh berries, ideal for celebrations.

# What You'll Need:

→ Crust

01 - 7 graham cracker sheets or digestive biscuits, crushed
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Filling

04 - 17.6 ounces cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/2 cup sour cream
09 - 2 tablespoons all-purpose flour

→ Blueberry Mousse

10 - 7 ounces fresh or frozen blueberries
11 - 1/4 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 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. Pour over cooled crust.
04 - Bake 45-50 minutes until edges are set but center is slightly wobbly. Turn off oven, crack door, and cool 1 hour inside. 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 more hours until set. Decorate with fresh blueberries and mint before serving.

# Expert Advice:

01 -
  • The cheesecake layer is impossibly creamy while still holding its shape beautifully
  • That blueberry mousse tastes like eating a cloud flavored with summer berries
  • You can make everything a day ahead and simply crown it with fresh berries before serving
02 -
  • Rushing the cooling process after baking will give you cracks every single time
  • The mousse layer needs to be completely cool before folding or the gelatin will seize
  • Run a knife around the edge before releasing the springform for clean slices
03 -
  • Room temperature ingredients are the difference between silky and lumpy filling
  • That gentle oven cool down is the secret weapon against surface cracks
  • Fold the mousse mixture by hand to keep it light and airy

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