Description
A creamy and fruity cheesecake combining layers of blueberry mousse, cream cheese, and zesty lemon topping, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 tablespoon unflavored gelatin
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 16 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon unflavored gelatin
- Fresh blueberries (for garnish)
- Lemon slices (for garnish)
- Whipped cream (for garnish)
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool completely.
- In a small saucepan, mix blueberries, sugar, lemon juice, and water. Cook on medium heat for 10 minutes until blueberries break down. Puree until smooth.
- Sprinkle gelatin over 2 tablespoons cold water and let sit for 5 minutes. Microwave for 10 seconds to dissolve gelatin.
- In a large bowl, beat heavy cream and powdered sugar until stiff peaks form. In another bowl, beat cream cheese until smooth. Fold in blueberry puree and gelatin mixture, then gently fold in whipped cream.
- Spread blueberry mousse over the cooled crust and refrigerate for 1 hour.
- Make the cream cheese layer by beating cream cheese, sugar, and vanilla until smooth. Add eggs one at a time. Pour over blueberry layer and bake for 45-50 minutes until set. Cool completely and refrigerate for 2 hours.
- For the lemon mousse, sprinkle gelatin over 2 tablespoons cold water and bloom for 5 minutes, then microwave to dissolve. Beat heavy cream and powdered sugar until stiff peaks form. Mix lemon juice, lemon zest, and gelatin mixture, then fold in whipped cream.
- Spread lemon mousse over cream cheese layer and refrigerate for 2 hours.
- Before serving, garnish with fresh blueberries, lemon slices, and a dollop of whipped cream.
Notes
Best served chilled. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze wrapped tightly.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, lemon, blueberry, dessert, creamy