White Chocolate Blackberry Mousse Cheesecake (Print Version)
# Ingredients:
01 -
1 ½ cups chocolate cookie crumbs.
02 -
¼ cup unsalted butter (melted).
03 -
⅓ cup sugar.
04 -
½ cup dried blackberries (finely ground).
05 -
1 ½ cups white chocolate chips.
06 -
¼ cup heavy cream.
07 -
8 oz cream cheese (softened).
08 -
2 cups fresh blackberries.
09 -
½ cup sugar (for mousse).
10 -
1 tbsp lemon juice.
11 -
1 ½ cups heavy cream (whipped to stiff peaks).
12 -
2 tsp gelatin (dissolved in 3 tbsp water).
13 -
1 cup fresh blackberries (for topping).
14 -
¼ cup blackberry jam.
15 -
Whipped cream (for decoration).
# Instructions:
01 -
Mix the chocolate cookie crumbs, melted butter, sugar, and ground dried blackberries in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for 30 minutes.
02 -
In a small saucepan over low heat, melt the white chocolate chips with the heavy cream, stirring until smooth. Let the mixture cool slightly, then beat in the softened cream cheese until smooth. Spread the white chocolate mixture evenly over the chilled crust. Refrigerate for about 1 hour until the layer is set.
03 -
Puree the fresh blackberries with sugar and lemon juice in a blender or food processor. Strain the puree to remove seeds. Heat the puree in a small saucepan until warm, then stir in the dissolved gelatin. Let it cool to room temperature. Gently fold the whipped cream into the cooled blackberry mixture. Spoon the mousse over the set white chocolate layer and smooth the top. Refrigerate the cheesecake for at least 4 hours, or until the mousse is fully set.
04 -
Mix the fresh blackberries and blackberry jam together and spread over the top of the set mousse. Decorate the edges of the cheesecake with dollops of whipped cream. Serve and enjoy!.
# Notes:
01 -
This luxurious cheesecake combines a rich white chocolate layer with a light and fruity blackberry mousse, making it an indulgent dessert for special occasions.
02 -
For a smoother texture, strain the blackberry puree to remove seeds before adding it to the mousse.