Blueberry mousse cheesecake

A blueberry mousse cheesecake made with frozen blueberries, although you should definitely use fresh ones when they’re in season. I’m currently working my way through last summer’s stash from the freezer ;). I’ve used slightly different proportions here compared to my other fruit mousse cheesecakes, because blueberries give the mousse such an intense colour, although… the intensity of the colour doesn’t quite match the intensity of the flavour. Nevertheless, this cheesecake is absolutely worth making. It looks beautiful and, as always, tastes just as good. In summer, decorate it with fresh blueberries for an extra burst of flavour :).

Ingredients for the base:

• 160 g wholegrain, oat or digestive biscuits
• 30 g butter, melted

Place the biscuits and melted butter in a food processor and blitz until you have a biscuit mixture resembling wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (for example, a resealable one) and crush them thoroughly with a rolling pin, then mix with the melted butter.

Line the base of a 23 cm springform tin with baking paper. Tip the biscuit mixture into the tin, spread evenly and press firmly into the base. Bake at 175°C for about 12 minutes, or until lightly golden. Remove from the oven and leave to cool slightly while you prepare the cheesecake filling.

Ingredients for the cheesecake filling:

• 500 g full-fat or semi-fat curd cheese, ground three times
• 250 ml double cream
• 3 large eggs
• ¾ cup caster sugar
• 1 tsp vanilla bean paste or 2 tsp vanilla extract
• 3 tbsp plain flour

All ingredients should be at room temperature.

Place all the cheesecake filling ingredients in the bowl of a stand mixer. Mix just until combined, or whisk together by hand; do not overmix, as you don’t want to incorporate unnecessary air into the mixture. An over-aerated cheesecake will rise significantly during baking and then collapse. We want to avoid this – the cheesecake should be perfectly level after baking.

Pour the cheesecake mixture over the biscuit base and bake at 150°C for about 45 minutes. The entire surface should be set when lightly touched with a skewer. If necessary, extend the baking time slightly. Remove from the oven and leave to cool.

Ingredients for the blueberry mousse:

• 400 ml double cream, chilled
• 380 g blueberries, fresh or frozen
• 1 tbsp lemon juice
• 70 g sugar
• 14 g (4½ tsp) powdered gelatine + 70 ml cold water

Place the blueberries (do not thaw frozen blueberries beforehand), lemon juice and sugar in a saucepan. Heat and bring to the boil until the sugar has dissolved, then remove from the heat. Pass through a sieve, discarding the skins – they won’t be needed.

Sprinkle the gelatine over the cold water, stir and leave for 10 minutes to bloom. Place over low heat and warm, stirring, until the gelatine has completely dissolved; alternatively, heat it briefly in the microwave. Do not allow it to boil, as this will destroy its setting properties. Remove from the heat, add to the warm blueberry purée and mix thoroughly. Leave to cool slightly, but do not allow it to set.

Whip the chilled cream in the bowl of a stand mixer. Add it to the blueberry purée and gently but thoroughly fold together. Pour the blueberry mousse over the cooled cheesecake layer. Refrigerate for several hours, preferably overnight.

Before serving, decorate with fresh blueberries (when in season) or with blueberries, raspberries, meringues…

Store the blueberry mousse cheesecake in the refrigerator.

Enjoy!