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Blueberry Almond Mousse Cheesecake

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Created by ciaobellaleigh,
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Description

A wonderful combination of a light fluffy mousse, creamy decadent cheesecake, fresh sweet summer blueberries, and a delicious crust, makes this the perfect celebration cake! Have a wonderful birthday Rossella, enjoy!

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Ingredients
  • Crust:
  • 10 Almond Toast Cookies, crushed
  • 2 tsp. sugar
  • 3 tbsp. melted butter
  • Filling:
  • 3 (8 ounce) packages of cream cheese, softened at room temperature.
  • 1 ¼ cups of sugar
  • 1 can(5 ounce)  evaporated milk
  • 1 tsp. pure almond extract
  • 1 envelope unflavored gelatin (1/2 cup cold water)
  • ¾ cup heavy cream, whipped
  • 2 cups of fresh blueberries
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Directions/Steps
  1. Directions for Crust:
  2.  In a small bowl, combine crushed cookies, sugar and melted butter.
  3. Pat into bottom and up sides of a 9 inch spring form pan.
  4. Bake in preheated 350 degree oven for 10 minutes, cool.
  5. Directions for Filling:
  6. In a small pan, sprinkle the gelatin over the cold water, let stand for 1 minute.
  7. Stir over low heat until dissolved , about 3 minutes. Set aside.
  8. Beat softened cream cheese and sugar until fluffy.
  9. Gradually add evaporated milk to cheese mixture, beat until creamy.
  10. Gradually beat the gelatin into the cream cheese mixture along with almond extract.
  11. Fold in whipped cream and blueberries.
  12. Pour into crust, and chill in refrigerator overnight.
  13. Remove sides of pan, place on serving plate or cake stand, and garnish with blueberries, toasted whole almonds and cookie crumbs, if desired.
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Additional Tips

To ensure that your cream cheese blends perfectly, cut each block into quarters, and leave in the bowl of your stand mixer, covered with plastic wrap, for several hours.

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