Elegant White Chocolate Blackberry Mousse Cheesecake
A delightful dessert that beautifully combines rich white chocolate with the tartness of fresh blackberries, creating a visually stunning and delicious cheesecake perfect for special occasions.
Ingredients
For the Crust
- 1.5 cups 1 1/2 cups chocolate cookie crumbs
- 0.25 cups 1/4 cup unsalted butter, melted
- 0.33 cups 1/3 cup sugar
- 0.5 cups 1/2 cup dried blackberries, finely ground
For the Filling
- 1.5 cups 1 1/2 cups white chocolate chips Use high-quality chocolate.
- 0.25 cups 1/4 cup heavy cream
- 8 oz 8 oz cream cheese, softened Ensure it is at room temperature.
- 2 cups 2 cups fresh blackberries
- 0.5 cups 1/2 cup sugar Taste for sweetness.
- 1 tbsp 1 tbsp lemon juice
- 1.5 cups 1 1/2 cups heavy cream, whipped to stiff peaks
- 2 tsp 2 tsp gelatin, dissolved in 3 tbsp water
For the Topping
- 1 cup 1 cup fresh blackberries
- 0.25 cups 1/4 cup blackberry jam
- to taste Whipped cream for decoration
Instructions
Preparation of the Crust
- In a mixing bowl, combine chocolate cookie crumbs, melted butter, sugar, and ground dried blackberries. Mix well and press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 30 minutes.
Make the White Chocolate Layer
- In a saucepan over low heat, melt white chocolate with heavy cream, stirring continuously until smooth. Allow it to cool slightly, then beat in the softened cream cheese until well combined and smooth. Spread this mixture evenly over the chilled crust and refrigerate for about 1 hour until set.
Prepare the Blackberry Mousse
- In a blender, puree fresh blackberries with sugar and lemon juice. Strain the mixture to remove seeds and heat the puree until warm. Mix in the dissolved gelatin until completely combined.
- Let it cool to room temperature, then gently fold in the whipped cream until you achieve a light and airy mousse. Spoon this mousse over the white chocolate layer and refrigerate for at least 4 hours, or until completely set.
Decoration
- Once set, combine fresh blackberries with blackberry jam and spread this mixture over the top of the mousse. For an added touch, decorate the dessert with dollops of whipped cream around the edges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Use high-quality white chocolate for the best flavor.