Blueberry cheesecake

Blueberry cheesecake

I have a passion for cheesecake. Besides, I regularly share with you the recipes that I like the most (here). It’s the no-bake version that has long been my favorite.
Regularly, I buy a slice of cheesecake either at the pastry shop or in a tea room. Some are good, even amazing, others sometimes make me wince. There is something for every taste. Finally, there are as many cheesecakes as there are places.

I wanted to try another no-bake cheesecake recipe. Sébastien Bouillet’s version has been tempting me for a while now, and as Mother’s Day approaches, I had to discover it. Its particularity is to be made from a bomb dough. The yolks are cooked and whipped with a hot syrup. For the rest of the cake, I made according to my desires. It is garnished with an almond dacquoise, a blueberry confit and a speculoos crisp.
I will certainly make this cake again, because there are little things to review here and there, so that it is completely to my taste. I’ll give you the recipe as I made it, but I’ll put some tips at the end of the article to make it even better.
Despite its flaws, this cheesecake is delicious. The foam is very light. The taste of Philadelphia is present without being too much. If you are looking for a nice dessert idea for Mother’s Day, this will be ideal.

Blueberry cheesecake:


40g icing sugar
50g ground almonds
10g flour
60g egg whites
15g of sugar

Preheat the oven to 160°C.

Sift the icing sugar, then mix it with the almond powder and the flour.

Beating egg whites. when the whip begins to leave traces, add the sugar little by little.
Add the powders in several times and mix gently with a spatula.

Pipe 2 rounds of 16 cm on a baking sheet.
Cook for 12/15 minutes.
Let cool.

Blueberry confit:

160 + 50g blueberries
30g of sugar
3 g NH pectin

Put the 160 g of blueberries in a small saucepan and heat over low heat until the fruits burst.
Pass through a sieve to remove the skins. Squeeze well to extract as much juice as possible.

Return the puree to the saucepan, and add the remaining blueberries.
Mix the sugar and the pectin, and pour in rain above.
Bring to a boil for 1 to 2 minutes.

Let cool.

Crispy speculoos:

40g white chocolate
60 g speculoos

To melt chocolate.
Reduce the speculoos into fine crumbs then add them to the melted chocolate.

Place a 16 cm circle on a sheet, and spread this crisp.
Let cool for a few minutes.

Insert assembly:

Place a dacquoise on the crisp.
Cover with the cooled confit, then with the other dacquoise.

Reserve in the freezer. This step can be done in the morning to be able to make the mousse in the evening.

Blueberry and speculoos cheesecake

Cheesecake mousse:

4g gelatin
14g water
50g sugar
30g egg yolks (2)
180 g full cream
150g Philadelphia
1 tbsp lemon juice

Put the gelatin in a bowl of cold water.

Boil the water and the sugar to 112°C.
Start whipping the yolks. When the syrup is ready, pour it over the egg yolks.
Continue whisking until the mixture is cold.

Whip the cold cream into whipped cream.

Whisk the Philadelphia.
Heat the lemon juice and add the drained gelatin.
Add to the Philadelphia and mix.

Add the egg yolks with a spatula.
Add whipped cream.


Remove the insert from the circle, then put it in an 18 cm circle lined with rhodsoid. I use a circle that adjusts to the size I want.

Pour the mousse over it.

Freeze overnight.

The next day, unmold the cake, decorate it and let it thaw in the fridge for a few hours.

Blueberry cheesecake entremets

To finish: there would be in my opinion some improvements to be brought to this cake, in particular on the level of the proportions of the insert.
I found the quantities of dacquoise, given in the pastry chef’s recipe, too fair for 2 circles of 16 cm. The thickness being very small, the edges cook faster and are a little hard. But as the quantities are too fair, they cannot be removed. At the tasting, it was not a problem, but my need for perfection is not satisfied.
As, it does not ultimately bring much to have 2 layers of dacquoise, it is possible to cook only one. Or, increase the quantities slightly.

Normally, the syrup temperature is 118°C. But as my probe is not reliable, at this temperature, my syrup was frozen. I started over. and this time my probe stuck at 100°C. Long live the right tools! So I did it by feeling.
Having already prepared bomb dough with a syrup at 112°C, I know that it works very well.

NH pectin gives a perfect melting texture to the confit. Gelatin does not give the same results. For some time, I have been doing tests with Vitpris. It works very well. On the other hand, larger quantities are needed, which I do not know exactly.

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