Blueberry cheesecake
Sweet and refreshing mousse body, sweet and sour blueberry sandwich, crisp and flavorful biscuit base, in this blueberry mousse cake can be tasted, very refreshing taste, not sweet and not greasy, one person can eat two pieces, and this mousse used granular jam flavor is excellent, fresh and sweet, you can also eat blueberry fruit grains, so that the flavor of the whole mousse cake is more wonderful.
Such a delicious and simple mousse cake, take advantage of the current temperature is suitable, and it is the season when blueberries are on the market, hurry up and try it
Required documents
*This recipe can be made into a 6 inch mousse cake
Cookie base
Oreo cookie crushes: 70g
Softened butter: 30 g
Blueberry filling
Blueberry granule jam: 70g
Purified water A: 20g
Gelatin powder: 2 g
Purified water B: 12 g
Blueberry cheese mousse
Cream cheese: 80g
Caster sugar: 20 g
Pure milk: 60g
Gelatin powder: 5 g
Purified water: 30g
Blueberry granule jam: 120g
Light cream: 150g
Production steps
One. Make a cookie base
1. Oreo biscuits are crushed and finely crushed, and liquefied butter is added to grasp and mix evenly;
2. Spread into a six-inch mousse ring, press firmly, put it in the refrigerator and freeze it for later; (the bottom of the mousse ring needs to be wrapped with plastic wrap in advance)
Two. Make blueberry fillings
1. Add gelatin powder to pure water B and mix evenly, foam hair for later;
2. Add blueberry granule jam, purified water A, and soaked gelatin powder to the basin together, and melt into a liquid while stirring through the water;
3. Pour into a mousse circle that is slightly smaller than the six-inch mousse circle, put it in the refrigerator and freeze it for later; (the bottom of the mousse ring needs to be wrapped in plastic wrap in advance)
Three. Make blueberry cheese mousse
1. Mix gelatin powder with pure water evenly, foam hair and set aside;
2. Add cream cheese and caster sugar to the basin together, and stir well to a particle-free state while melting through the water;
3. Add the milk to the cream cheese several times, and add each time to mix well before adding the next time;
4. Then add the foaming gelatin powder, melt and stir well through the water;
5. Add the blueberry granule jam and stir well;
6. The light cream is whisked into a solidified state, and the cream in the inclined beaten egg pot can only flow slowly;
7. Mix the whipped light cream with the blueberry cheese paste;
Four. Start assembling
1. Take out the frozen biscuit base and squeeze the mousse paste evenly on the biscuit base;
2. Put in the frozen blueberry filling;
3. Continue to squeeze on the remaining mousse paste;
4. The surface is smoothed, put into the refrigerator and frozen until the condensed type does not stick to the hand;
5. Take it out of the refrigerator, you can use hot towel compresses or hair dryer blowing and other ways to remove the mold, and then use a kanto knife to cut it evenly into six pieces, send a small amount of cream for decoration, or eat it directly