Ingredients
Scale
Biscuit Crust
- 5 no. Digestive biscuits
- 20 g Melted salted butter
Cheesecake Filling
- 60 g Cream cheese
- 25 g Icing sugar
- 1 tsp Vanilla essence
- 40 g Heavy cream (a)
- 50 g Heavy cream(b)
- 1 no. Gelatin sheet
Blueberry Mousse Layer
- 50 g White couverture
- 25 g Blueberry puree
- 60 g Non-dairy whipping cream
- 1 no. Gelatin sheet
Garnishes
- 50 g Non-dairy whipping cream
- Fresh blueberries as required
Instructions
- Add the gelatine sheet to a bowl of cold water and keep it aside.
For Biscuit Crust
- Crush some digestive biscuits and add melted butter to them. Combine well.
- Set a layer of this mixture in the cavities of a cylindrical silicon mould. Keep it in the refrigerator for 15 to 20 minutes or until set.
For Cheesecake Filling
- In a bowl, take cream cheese, icing sugar, and vanilla essence. Mix until the mixture softens.
- Heat the heavy cream (a) in a bowl and then add the soaked gelatine sheet to it. Mix until the sheet dissolves properly; microwave again if required. Make sure you squeeze out excess water from the gelatine sheet.
- In a separate bowl, beat heavy cream (b) till soft peaks and then mix it with the heavy cream (a) mixture.
- Add heavy cream mixture to the cream cheese mixture. Pipe this batter over the set crust till the 3/4th level of the cavity. Freeze it for 3 to 4 hours or until the cheesecake layer sets properly.
For Blueberry Mousse
- Soak the gelatine sheet in cold water and then melt the white couverture in a separate bowl. Then add the blueberry puree and soaked gelatine sheet to the melted chocolate. Beat whipping till soft peaks in a separate bowl, then fold the white chocolate mixture to make the mousse.
- Pipe the blueberry mousse over the set cheesecake till the top of the cavity. Scrape the top of the mould to remove any access. Let the cheesecake set in the freezer for a few hours until set completely.
For Assembly
- Once the cheesecake sets, demould and garnish it.
- Pipe whipped cream using a Sultan nozzle on the top and place a blueberry in the center.
Our Blueberry Cold Set Cheesecake is now ready!
- Prep Time: 20 to 30 minutes
- Freezing Time: 5 to 6 hours