Description

This Elegant White Chocolate Blackberry Mousse Cheesecake is a stunning dessert perfect for special occasions. Featuring a chocolate cookie and dried blackberry crust, a smooth white chocolate cream cheese layer, and a light blackberry mousse topped with fresh berries and whipped cream, it offers a delightful blend of creamy, fruity, and chocolate flavors with a luscious texture.

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

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

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Instructions

Prepare the Blackberry Crust: In a bowl, combine the chocolate cookie crumbs, finely ground dried blackberries, sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and hold together when pressed.
Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator and chill for 30 minutes to allow the crust to set firmly.
Make the White Chocolate Layer: Melt the white chocolate chips with the heavy cream over a double boiler or gently in the microwave until smooth. Beat the softened cream cheese into the warm white chocolate mixture until fully combined and creamy.
Assemble White Chocolate Layer: Spread this creamy white chocolate and cream cheese mixture evenly over the chilled crust. Return the pan to the refrigerator and chill for about 1 hour, or until the layer is fully set.
Prepare the Blackberry Mousse: Puree the fresh blackberries with sugar and lemon juice. Warm the puree slightly and stir in the dissolved gelatin until well combined. Allow the mixture to cool to room temperature.
Fold in Whipped Cream: Gently fold the whipped heavy cream into the cooled blackberry puree, creating a light and airy mousse.
Assemble the Mousse Layer: Spoon the blackberry mousse evenly over the set white chocolate layer. Smooth the surface and refrigerate the entire cheesecake for at least 4 hours, or until fully set.
Decorate the Cheesecake: Before serving, decorate the edges with dollops of whipped cream, fresh blackberries, and brush or drizzle with blackberry jam for a beautiful finish.

Notes

For best results, use a food processor to finely grind dried blackberries for the crust.
Ensure gelatin is fully dissolved and cooled before folding into the mousse to avoid lumps.
The cheesecake needs adequate chilling time for each layer to set properly; do not rush refrigeration times.
If fresh blackberries are not in season, frozen and thawed blackberries can be used for the mousse and decoration.
Use a 9-inch springform pan to easily release the cheesecake without damaging layers.
Whip the cream to stiff peaks carefully to maintain the mousse’s light texture.