Description
Blueberry Mousse Heaven Cheesecake features a light blueberry mousse layered atop a creamy cheesecake base with a crisp graham cracker crust. Refreshing fruit flavor meets rich creaminess, perfect for celebrations or any indulgent treat.
Ingredients
- 1 1/2 cups finely crushed graham crackers
- 1/4 cup granulated sugar (for crust)
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 3 (8 oz / 226 g) packages full-fat cream cheese, softened
- 1 cup granulated sugar (for filling)
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest
- Pinch of salt
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar (for mousse)
- 1/4 cup water (for mousse)
- 1 1/2 teaspoons unflavored gelatin powder
- 2 tablespoons cold water (for blooming gelatin)
- 1 cup heavy cream, very cold
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract (for mousse)
- Fresh blueberries (garnish, optional)
- Small mint leaves (garnish, optional)
- Whipped cream (garnish, optional)
Instructions
- Preheat oven to 325°F (165°C). Grease 9-inch springform pan. Mix graham crackers, 1/4 cup sugar, and cinnamon. Stir in melted butter and press into pan. Bake 8–10 minutes. Cool completely.
- Reduce oven to 325°F (160°C). Beat cream cheese on medium speed 2–3 minutes. Gradually add 1 cup sugar on low. Mix in flour, vanilla, lemon zest, and salt. Add eggs one at a time on very low speed. Fold in sour cream.
- Pour filling over cooled crust. Place foil-wrapped pan in roasting pan, pour hot water halfway up sides. Bake 60–75 minutes until edges set, center slightly jiggly.
- Turn off oven, leave cheesecake inside with door ajar 1 hour. Remove from water bath and foil. Cool completely, then chill at least 6 hours or overnight.
- For mousse: if frozen blueberries, thaw and drain. Combine blueberries, 1/2 cup sugar, and 1/4 cup water in saucepan. Simmer 8–10 minutes until softened. Puree and strain. Cool 10–15 minutes.
- Bloom gelatin: sprinkle gelatin over 2 tbsp cold water, let sit 5–10 minutes. Add to warm blueberry puree and stir until dissolved. Cool completely.
- Beat 1 cup cold heavy cream, confectioners’ sugar, and 1/2 tsp vanilla until firm peaks form. Fold in cooled gelatin-blueberry mixture gently in 2–3 additions.
- Spread blueberry mousse over chilled cheesecake. Refrigerate 2–4 hours until mousse sets.
- Garnish with fresh blueberries, mint, or whipped cream. Serve cold, using a warm knife for clean slices.
Notes
- Use room-temperature ingredients for smooth texture.
- Do not overmix cheesecake batter to avoid cracks.
- Strain blueberry puree for extra-smooth mousse.
- Store covered in fridge until serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American