I obtained some blueberries and wondered what to do with them. I really like the bold purple color of blueberry and blackberry desserts, so it must have been something that bold. The choice fell on the combination of white chocolate, cheesecake, mousse and blueberries. White Chocolate Blueberry Mousse Cheesecake consists of two parts – a no-bake creamy white chocolate cheesecake and a fluffy blueberry mousse made with fresh blueberries. The traditional crust with butter biscuits is covered with soft cheesecake layer, made with mascarpone, whipped cream, white chocolate and gelatin so it holds its shape nicely. Blueberry mousse is fluffy and just the right sweet as the cheesecake layer is sweet enough. The combination of sweet cheesecake and refreshing mousse is perfect for summer days.
- Crust:
- 150 g crushed butter biscuits
- 50 g melted butter
- Cheesecake:
- 150 g white chocolate
- 200 g heavy cream
- 200 g mascarpone
- 8 g gelatin powder
- 2 tbsp water
- Blueberry mousse:
- 300 g blueberries
- 6 tbsp icing sugar
- 250 g heavy cream
- 10 g gelatin powder
- 2 tbsp water
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Crust:
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Mix biscuits with butter, add the mixture to the bottom of a baking pan. Spread and press down the biscuit mixture over the bottom of pan using a spoon. Put the baking pan in a refrigerator.
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Cheesecake:
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Melt chocolate in water bath or in the microwave. Let it cool to room temperature.
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In the bowl, whip heavy cream using a mixer.
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Incorporate mascarpone and cooled chocolate, stir well.
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Prepare gelatin powder according to directions – mix gelatin powder with 2 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of cheesecake mixture. Pour the gelatin into the rest of mixture. Stir well.
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Pour the cheesecake over the crust and put it in the refrigerator for about 1 hour to get firm.
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Blueberry mousse:
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Blend blueberries into puree.
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Add icing sugar, mix.
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In another bowl, whip heavy cream.
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Mix the blueberry mixture into the whipped cream using a spatula.
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Prepare gelatin powder according to directions – mix gelatin powder with 2 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of blueberry mixture. Pour the gelatin into the rest of mixture. Stir well.
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Pour mousse over the firm cheesecake and put it in the refrigerator for a few hours to get firm.
- Baking pan - 23 cm
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