Like a beautiful cross between a fluffy, airy mousse, and a classic cheesecake, this tart gives you the best of both worlds with no baking. Bam.
You get the tart flavor you love with a light and velvety melt-in-your-mouth texture--resting on top of the dense buttery graham crust. The balsamic blueberries are like a lesson in why sweet things need a sour balance; an intensely delicious magenta dribble to make you swoon.
I love this dessert when I'm craving cheesecake, but I don't want the heaviness i.e., anytime it's over 85 degrees, Fahrenheit. Since this cheesecake is essentially a "mousse" it's not great in the heat- don't bring it to a summer patio party and stick it on a table in the sun. This princess needs to stay chilled until serving. Which truly, is no big thing at all.
The spongey-fluff texture of the tart is slightly fragile, remove from the fridge and let it sit for 10 minutes before cutting, and do so slowly.
Notes:
CHEESECAKE MOUSSE TART +
BALSAMIC BLUEBERRY SAUCE
Ingredients: 1 package graham crackers, 5 tbsp. melted butter, 1 tbsp. sugar, 10 ounces cream cheese at room temperature, 1/2 cup powdered sugar, 1 tsp. vanilla extract, a pinch of sea salt, 1 cup heavy whipping cream, zest of 1 lime, juice of 1/2 lime.
For the sauce: 1 cup blueberries, 1 tbsp. balsamic vinegar, 1/3 cup sugar, 1 tsp. corn starch.
Serves 8.
1. Prep crust: Spritz an 8-inch springform pan lightly with cooking spray. Make the crust: Blitz Grahams, melted butter, and sugar in a food processor until you have wet sand. Press into the bottom of the pan, leaving a 1-inch lip around the perimeter. A pint glass works so well for this. Set aside.
2. Make the mousse batter: Using an electric mixer, beat the cream cheese, vanilla, powdered sugar, and salt together until very smooth. Beat in lime zest and lime. Make sure you are starting with room temperature cream cheese or it will never get glass-smooth! Beat the whipping cream in a separate bowl until soft peaks form. Fold it into the cheese mixture.
3. Chill to set: Spread the batter over the crust. It will be fluffy and tall but will deflate into the air-pocketed mousse as it sits. This is OK! Cover and refrigerate for 6 hours to overnight.
4. Make blueberry sauce: Heat berries, sugar, and balsamic vinegar over medium-high heat until simmering. Turn down to medium and simmer for 5-7 minutes, or until some of the berries have burst and the mixture is thickening. Remove a small amount, (1/4 cup or so) into a small bowl and whisk in the corn starch. Whisk this mixture back into the blueberry sauce. Cool to lukewarm.
5. Finish: Carefully unmold the springform pan. Serve slices of the tart with a dribble of balsamic blueberries over top.
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