Glazed Chocolate Blueberry Cheesecake Recipe – A Stunning Layered Dessert

A glazed chocolate blueberry cheesecake with white chocolate feather decorations on top
Cooking Method:
Cuisine:
Courses: ,
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
  • 90 g egg whites
  • 60 g sugar
  • 80 g almond flour
  • 15 g flour
  • 60 g melted dark chocolate (55%)
    • Blueberry Cream
  • 180 g raspberries (fresh or frozen)
  • 100 g blueberries (fresh or frozen)
  • 30 g water
  • 5 g gelatine
  • 10 g cornstarch
  • 70 g sugar
    • Cheesecake Mousse
  • 125 g cream cheese
  • 42 g sour cream
  • 42 g icing sugar
  • 35 g cream 35 percent Fat (A)
  • 5 gelatine g
  • 125 g cream 35 percent Fat (B)
  • 5 g Madagascan vanilla flavouring
Instructions
    Prepare the Chocolate Sponge Dacquoise:
  1. 1
    Preheat the oven to 160°C (fan-assisted).
  2. 2

    In a bowl, combine almond flour and plain flour.

  3. 3
    In a separate bowl, whisk the egg whites and sugar on medium speed for about 8 minutes until you achieve a soft, fluffy meringue.
  4. 4
    Gently fold the flour mixture into the meringue in small batches, being careful to maintain as much air as possible.
  5. 5
    Slowly incorporate the melted dark chocolate into the mixture, folding carefully.
  6. 6
    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.
  7. 7
    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.
    8. Make the Blueberry Cream:
  8. 8
    Soak the gelatine in ice-cold water to bloom and set aside.
  9. 9
    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).
  10. 10
    Remove from heat and stir in the bloomed gelatine until fully dissolved.
  11. 11
    Pour the mixture into a 15cm silicone mold and freeze for 1-2 hours, or until completely solid.
    12. Prepare the Cheesecake Mousse:
  12. 12
    In a bowl, mix the cream cheese, sour cream, and icing sugar until smooth.
  13. 13
    Bloom the gelatine in water and set aside.
  14. 14
    Semi-whip 125g of cream (B) to a soft consistency (like melted ice cream) and refrigerate.
  15. 15
    In a small saucepan, heat 35g of cream (A) with vanilla to 80°C. Once heated, stir in the gelatine until dissolved.
  16. 16
    Pour the warm gelatine mixture into the cream cheese mixture and mix until well combined.
  17. 17
    Fold in the semi-whipped cream in two batches to create a smooth mousse.
    18. Assemble the Cake:
  18. 18

    Line an 18cm cake ring with plastic wrap, ensuring the bottom is sealed. Or you can use an 18cm silicone mould 

  19. 19
    Pour half of the cheesecake mousse into the ring, then place the frozen blueberry cream in the centre and gently press down.
  20. 20
    Add the remaining mousse and finish by placing the frozen chocolate sponge disc on top.
  21. 21
    Freeze the entire cake for 4-5 hours, or until completely solid.
    22. Mirror Glaze (Optional):
  22. 22
    Prepare three colours of mirror glaze: purple, white, and blue.
  23. 23
    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.
  24. 24

    Once the cake is fully frozen, remove from the mold and pour the glaze over the top to create the design.

    Click Here For THe Mirror Glaze Recipe

  25. 25
    Let the cake sit in the fridge for about 4 hours to defrost completely, then garnish with chocolate leaves for an elegant finish.
Read it online: https://pastrybyioan.com/recipe/glazed-chocolate-blueberry-cheesecake-recipe-a-stunning-layered-dessert/