Blackberry Mousse Cheesecake (Print Version)
# Ingredients:
01 -
1 ½ cups crushed chocolate cookies.
02 -
¼ cup butter, melted.
03 -
⅓ cup granulated sugar.
04 -
½ cup finely processed dried blackberries.
05 -
1 ½ cups white chocolate morsels.
06 -
¼ cup whipping cream.
07 -
8 oz softened cream cheese.
08 -
2 cups freshly picked blackberries.
09 -
½ cup sugar for the mousse.
10 -
1 tbsp freshly squeezed lemon juice.
11 -
1 ½ cups whipped heavy cream (firm peaks).
12 -
2 tsp gelatin dissolved in 3 tbsp of water.
13 -
1 cup blackberries for the topping.
14 -
¼ cup berry jam.
15 -
Whipped cream for garnishing.
# Instructions:
01 -
Stir together the crushed cookies, melted butter, sugar, and dried blackberry powder in a medium mixing bowl. Press this into the base of a 9-inch springform pan. Pop it into the fridge to chill for half an hour.
02 -
Melt the white chocolate chips and cream together in a saucepan over a gentle heat, stirring regularly until smooth. Let it cool a bit before mixing in the softened cream cheese until creamy. Spread this over the chilled crust in an even layer. Place it in the fridge for around an hour to set.
03 -
Blend fresh blackberries, sugar, and lemon juice in a food processor or blender until smooth. Push the mixture through a strainer to remove seeds. Warm the strained berry mixture in a saucepan and stir in the prepped gelatin. Once cooled to room temperature, gently fold in the whipped cream. Spread the mousse evenly over the set white chocolate layer, smoothing the top. Refrigerate for a minimum of 4 hours to ensure it firms up.
04 -
Combine the blackberries with the jam and spread it on top of the mousse layer. Use the whipped cream to decorate the edges before slicing and enjoying!
# Notes:
01 -
This creamy dessert blends velvety white chocolate with light and fruity blackberry mousse, making it perfect for celebrations.
02 -
If you don’t want seeds in the mousse, strain the blackberry puree before using it.