Description
This Elegant White Chocolate Blackberry Mousse Cheesecake combines a rich chocolate cookie crust with a creamy white chocolate layer and a light, fluffy blackberry mousse topping. Finished with fresh blackberries and whipped cream, this dessert is perfect for sophisticated gatherings or special occasions, offering a delightful balance of sweet and tart flavors in every bite.
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
Instructions
- Prepare the Blackberry Crust: Combine the chocolate cookie crumbs, melted unsalted butter, sugar, and finely ground dried blackberries in a bowl and mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Chill in the refrigerator for 30 minutes to allow the crust to set firmly.
- Make the White Chocolate Layer: Melt the white chocolate chips with the heavy cream until smooth and creamy either over a double boiler or in short bursts in the microwave, stirring often. Allow to cool slightly, then beat the softened cream cheese into this mixture until completely smooth and creamy. Spread this white chocolate cream over the chilled crust evenly, then refrigerate for about 1 hour until the layer is set and firm.
- Prepare the Blackberry Mousse: In a blender or food processor, puree the 2 cups of fresh blackberries along with the sugar and lemon juice until smooth. Warm this puree slightly in a saucepan over low heat, then stir in the dissolved gelatin mixture until fully incorporated. Remove from heat and let cool to room temperature. Gently fold the whipped heavy cream into the cooled blackberry puree, taking care to retain the light and airy texture. Spoon the mousse over the set white chocolate layer evenly and refrigerate for at least 4 hours, or until the mousse is fully set and firm.
- Decorate the Cheesecake: Before serving, gently spread the blackberry jam over the mousse layer for added sweetness and gloss. Decorate the edges with dollops of whipped cream and garnish with fresh blackberries for an elegant presentation.
Notes
- Ensure the gelatin is completely dissolved before adding to the puree to avoid lumps.
- For best results, chill the cheesecake overnight to allow all layers to fully set and flavors to meld.
- Handle the whipped cream gently when folding into the blackberry puree to maintain the mousse’s fluffy texture.
- If dried blackberries are not available, finely chopped fresh blackberries can be used in the crust as an alternative but may alter texture slightly.
- Use a springform pan to easily remove the cheesecake without damage.
