Nova Scotia Blueberry Mousse Cheesecake Delightful Recipe
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Nova Scotia blueberry mousse cheesecake recipe Delightful dessert creamy texture bursting w fresh Nova Scotia blueberries Easy baking tech
Total Time:4 hours 35 minutes
Yield:12 servings 1x
Ingredients
Scale
1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
¼ cup granulated sugar
24 ounces cream cheese, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ cup sour cream
2 cups fresh or frozen Nova Scotia blueberries
½ cup granulated sugar
2 tablespoons lemon juice
2 teaspoons gelatin powder
¼ cup cold water
1 cup heavy cream, chilled
Instructions
Crafting the Crust
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until all the crumbs are moistened.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Whipping Up the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Pour the filling over the cooled crust.
Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble.
Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar. This prevents cracking.
Remove from the oven and let cool completely on a wire rack.
Assembling the Blueberry Mousse
In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens slightly, about 10-15 minutes.
In a small bowl, sprinkle the gelatin powder over cold water and let it stand for 5 minutes to soften.
Stir the softened gelatin into the hot blueberry mixture until completely dissolved.
Let the mixture cool slightly.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cooled blueberry mixture until well combined.
The Grand Finale: Combining Cheesecake and Mousse
Pour the blueberry mousse over the cooled cheesecake.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
Before serving, run a thin knife around the edge of the springform pan to loosen the cheesecake. Release the sides of the pan and carefully transfer the cheesecake to a serving plate.
