Elegant White Chocolate Blackberry Mousse Cheesecake
A creamy dessert combining white chocolate and tart blackberries, offering a stunning visual and delightful flavor.
Ingredients
Crust
- 1 1/2 cups crushed chocolate cookies For the crust
- 1/2 cup unsalted butter, melted For the crust
Filling
- 2 cups white chocolate, chopped
- 2 cups heavy cream, divided 1 cup for whipping
- 1 cup blackberries, pureed
- 1/2 cup sugar
- 2 teaspoons gelatin
Toppings
- Fresh blackberries For garnish
- whipped cream For garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the crushed chocolate cookies with the melted butter.
- Press this mixture into the bottom of a springform pan to form the crust.
- Bake for 10 minutes.
- Melt the white chocolate using a double boiler.
Filling Preparation
- In another bowl, whip 1 cup of heavy cream until it reaches soft peaks.
- In a separate bowl, whisk together the sugar and blackberry puree.
- Dissolve the gelatin in a little water and then mix it into the blackberry mixture.
- Combine the melted white chocolate with the blackberry mixture and gently fold in the whipped cream.
Assembly
- Pour the white chocolate blackberry mousse over the crust, smooth the top, and refrigerate for at least 4 hours until set.
- Before serving, garnish with fresh blackberries and whipped cream.
Notes
Store any leftovers in the refrigerator in an airtight container. It is best enjoyed within three days, but can last up to a week. Make sure to whip the cream to soft peaks. Let the cheesecake chill for longer if a firmer texture is desired. Experiment with different types of berries for added variety.