Description
This Elegant White Chocolate Blackberry Mousse Cheesecake is a luxurious dessert featuring a chocolate cookie crust, a creamy white chocolate and cream cheese layer, and a light blackberry mousse topping. Perfect for special occasions, it combines the rich flavors of white chocolate with the tartness of fresh blackberries for a beautifully balanced and visually stunning treat.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/3 cup sugar
- 1/2 cup dried blackberries, finely ground
White Chocolate Layer
- 1 1/2 cups white chocolate chips
- 1/4 cup heavy cream
- 8 oz cream cheese, softened
Blackberry Mousse Layer
- 2 cups fresh blackberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 1/2 cups heavy cream, whipped to stiff peaks
- 2 teaspoons gelatin, dissolved in 3 tablespoons water
Decoration
- 1 cup fresh blackberries
- 1/4 cup blackberry jam
- Whipped cream for decoration
Instructions
- Prepare the crust: In a bowl, combine the chocolate cookie crumbs, finely ground dried blackberries, sugar, and melted unsalted butter. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Press crust into pan: Firmly press the crust mixture into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a flat glass or measuring cup to compact it well.
- Chill crust: Place the crust in the refrigerator for 30 minutes to set and firm up, ensuring a stable base for the cheesecake.
- Melt white chocolate: Gently melt the white chocolate chips with the 1/4 cup heavy cream over a double boiler or microwave in short bursts, stirring frequently to achieve a smooth consistency. Allow to cool slightly.
- Mix cream cheese and white chocolate: Beat the softened cream cheese until smooth. Gradually add the melted white chocolate mixture and continue beating until creamy and fully combined with no lumps.
- Assemble white chocolate layer: Spread the white chocolate and cream cheese mixture evenly over the chilled crust. Cover and refrigerate for about 1 hour until set.
- Make blackberry puree: In a blender, puree the fresh blackberries with sugar and lemon juice until smooth. Strain to remove seeds if desired for a silky mousse.
- Add gelatin to puree: Warm the blackberry puree slightly in a small saucepan or microwave. Stir in the dissolved gelatin mixture until fully incorporated. Let cool to room temperature without setting.
- Incorporate whipped cream: Gently fold the whipped heavy cream into the cooled blackberry puree, being careful to keep the mixture light and airy.
- Top the cheesecake: Spoon the blackberry mousse over the set white chocolate layer and smooth the top. Refrigerate the entire cheesecake for at least 4 hours or overnight to fully set.
- Decorate and serve: Before serving, spread the blackberry jam over the mousse layer if desired. Decorate the edges with dollops of whipped cream and garnish with fresh blackberries for an elegant presentation.
Notes
- For best results, use high-quality white chocolate chips for a smoother texture and richer flavor.
- If fresh blackberries are not available, frozen berries can be used; just thaw and drain any excess liquid before pureeing.
- Make sure to dissolve the gelatin completely to avoid lumps in the mousse layer.
- The cheesecake should be stored in the refrigerator and is best enjoyed within 3 days.
- Allow the cheesecake to sit at room temperature for about 10-15 minutes before slicing to ensure clean cuts.
