Blueberry Lemon Mousse Tart
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Quick Rolled Oats3 tbsps
Brown Sugar (ps. firmly packed)5 tbsps
Butter (ps, melted)1.5 cups
Heavy Cream (divided)3 tbsps
Sugar (ps, divided)3 tbsps
Water (ps. boiling)3 cup
Blueberry (fresh)Directions:
1
COMBINE cracker crumbs, oats and brown sugar in medium bowl
2
Stir in melted butter with a fork until evenly moistened
3
Press into 8-inch springform pan
4
BEAT 1 cup heavy cream until stiff peaks form
5
Beat in 2 tablespoons sugar and lemon extract
6
Place cream cheese on microwave-safe plate
7
Mircowave on HIGH 15 to 20 seconds or until very soft
8
Add to whipped cream, beating until smooth
9
Pour boiling water over gelatine in small bowl
10
Stir about 2 minutes or until gelatine is completely dissolved
11
Beat into cream cheese mixture until blended
12
Stir in 3/4 cup preserves
13
Spread over crumb crust
14
Chill 2 hours or overnight
15
BEAT remaining 1/2 cup heavy cream until stiff peaks form
16
Beat in 1 tablespoon sugar
17
Place in resealable plastic bag
18
Cut small corner off bag
19
Remove outer rim of pan
20
Place dollops of whipped cream around outside edge of cheesecake
21
Stir remaining preserves with fresh blueberries in small bowl
22
Spoon evenly in center of cheesecake