This is fluffy, creamy, and oh-so fruity. It uses a combination of one of the best winter fruits, Meyer lemons, and a bounty of flash-frozen summer fruits.
- 1 8-ounce brick cream cheese, or neufchatel cheese, at room temperature
- 1 cup canned sweetened condensed milk
- ½ cup (3 ounces) white chocolate, melted
- 1 teaspoon vanilla bean paste
- Juice of ½ small lemon, Meyer lemon preferred
- 1 pound (approximately 3 cups) frozen wild blueberries
- 1 cup confectioner’s sugar
- Zest of one lemon, Meyer lemon preferred
- 3 cup fresh blueberries
Whipped cream topping:
- ¼ cup heavy whipping cream, chilled
- ¼ cup confectioner’s sugar
- ½ teaspoon bourbon, or vanilla extract
- Place the frozen fruit in a small saucepan over low heat. Add the lemon juice and stir well. Add the confectioners’ sugar and stir. Allow to cook uncovered, until it comes to a boil. Lower to a simmer, stir and cook for 5 minutes. Remove from heat and stir through a fine mesh strainer, smooshing the fruit against the strainer and scraping the bottom of the strainer to get all the thick juices. Set aside.
- Place the cream cheese and condensed milk in the bowl of a standing mixer with a whip attachment. Whip until fully combined and completely smooth. Add the melted chocolate and whip until fully combined again. Add the vanilla bean paste and lemon juice and whip until silky, smooth, and fluffy. Set up eight glasses or ramekins and fill about ⅔ full. Refrigerate.
- Add the whole fresh blueberries to the strained blueberries and refrigerate.
When you are ready to serve, place the cream, sugar, and bourbon into a mixing bowl and whip with a whisk (or in a standing mixer fitted with a whisk attachment) until it holds firm peaks.
- Add about ½ cup of the blueberry mixture to the top of the cheesecake mousse. Add a dollop of whipped cream and serve immediately.