Light cheesecake with blueberry mousse on a cocoa sponge cake base. A delicious, light dessert perfect for the end of summer.
The best cottage cheese for cheesecake is one that is ground at least three times. You can also use ready-made ground cottage cheese from a bucket for cheesecake, which is of good quality.
You can replace blueberries with other fruits, e.g. blueberries, raspberries. However, out of season, it is worth choosing frozen ones.
Light cheesecake with blueberry mousse is a delicious dessert with several layers that will please cheesecake fans. Thanks to the addition of cream to the mass, it has a light and fluffy consistency. Blueberries add a nice flavor and make the cake have a more distinct flavor. I slightly soaked the sponge cake, but you can skip it.
A simple, delicate dessert with fruit.
HERE you will find my other cheesecake recipes.
LIGHT CHEESECAKE WITH BLUEBERRY MOUSE
INGREDIENTS FOR THE SPONGE CAKE:
2 eggs, large
1/3 cup of sugar
1/4 cup cake flour
1 teaspoon of potato flour
2 tablespoons of cocoa
pinch of salt
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