Glazed Chocolate Blueberry Cheesecake Recipe – A Stunning Layered Dessert
Description
This glazed chocolate blueberry cheesecake is the perfect blend of a rich chocolate sponge Dacquoise, tangy blueberry cream, and a smooth cheesecake mousse, all wrapped in a vibrant mirror glaze. A dazzling dessert for special occasions or a fancy dinner party!
Ingredients
Chocolate Sponge Dacquoise
Blueberry Cream
Cheesecake Mousse
Instructions
Video
Prepare the Chocolate Sponge Dacquoise:
- Preheat the oven to 160°C (fan-assisted).
In a bowl, combine almond flour and plain flour.
- In a separate bowl, whisk the egg whites and sugar on medium speed for about 8 minutes until you achieve a soft, fluffy meringue.
- Gently fold the flour mixture into the meringue in small batches, being careful to maintain as much air as possible.
- Slowly incorporate the melted dark chocolate into the mixture, folding carefully.
- Transfer the batter into a piping bag fitted with a round nozzle. Pipe the mixture onto a lined baking tray in a circular pattern to match a 6-inch (15cm) cake ring.
- Cover with parchment paper and bake for 12 minutes. Once baked, let it cool, cut with a 15cm cake ring, and wrap in plastic. Freeze until solid.
Make the Blueberry Cream:
- Soak the gelatine in ice-cold water to bloom and set aside.
- In a medium saucepan, combine sugar, cornstarch, and water, whisking until smooth. Add the raspberries and blueberries and cook over medium heat until boiling (about 3 minutes).
- Remove from heat and stir in the bloomed gelatine until fully dissolved.
- Pour the mixture into a 15cm silicone mold and freeze for 1-2 hours, or until completely solid.
Prepare the Cheesecake Mousse:
- In a bowl, mix the cream cheese, sour cream, and icing sugar until smooth.
- Bloom the gelatine in water and set aside.
- Semi-whip 125g of cream (B) to a soft consistency (like melted ice cream) and refrigerate.
- In a small saucepan, heat 35g of cream (A) with vanilla to 80°C. Once heated, stir in the gelatine until dissolved.
- Pour the warm gelatine mixture into the cream cheese mixture and mix until well combined.
- Fold in the semi-whipped cream in two batches to create a smooth mousse.
Assemble the Cake:
Line an 18cm cake ring with plastic wrap, ensuring the bottom is sealed. Or you can use an 18cm silicone mould
- Pour half of the cheesecake mousse into the ring, then place the frozen blueberry cream in the centre and gently press down.
- Add the remaining mousse and finish by placing the frozen chocolate sponge disc on top.
- Freeze the entire cake for 4-5 hours, or until completely solid.
Mirror Glaze (Optional):
- Prepare three colours of mirror glaze: purple, white, and blue.
- In a jug, layer the glazes one on top of the other (purple, followed by white, and then blue), but don’t mix them to achieve a marbled effect.
Once the cake is fully frozen, remove from the mold and pour the glaze over the top to create the design.
- Let the cake sit in the fridge for about 4 hours to defrost completely, then garnish with chocolate leaves for an elegant finish.
Note
Make sure the cake is fully frozen before glazing to achieve a smooth finish.
Store the cake in the fridge and consume it within 2 days for best texture and flavour.
