This recipe hilariously came about because I had leftover blueberry gelee cores(from my Jigglypuff recipe), leftover white chocolate shavings(from my lemon-white chocolate snowballs), leftover goat cheese(from my pumpkin toast recipe), and leftover shortbread dough(from my Oshawott cheesecakes). Before anyone asks, since all of these recipes were clearly posted months apart, yes, I do make content literally months in advanced. I find that if an idea comes to me before it is seasonally appropriate, I would create it, and then set up the recipe to be published whenever it is most fitting – hence why I actually had all of those components/recipes ready at around the same time, despite them all being posted literally over the span on 6 months. So this recipe was the literal Frankenstein brainchild that specifically was made to utilize literally everything leftover I had hanging around in my fridge/freeze, bringing them all together into a cute, cohesive cheesecake of all things! It just made sense to go this route, since we had goat cheese, white chocolate, blueberry gelee, and shortbread to act as the base. And that was literally how this all came about. I also used some Yuzu Inspiration in the mousse, just to add more tang to the goat cheese, made a yuzu-vanilla whip on top, and garnished the whole thing with some blueberry tuiles, just to tie everything in together with the blueberry being used in the core of the cheesecake.

Now I know someone is going to @ me for using components for another cheesecake(the Oshawott) to make a new cheesecake, but in this case, it just made the most sense to go this route since I had goat cheese and a shortbread to work with here. I tried my best to make each one distinct and different, however, so at least know that! I used petit gateau molds(courtesy of my dear friend Shari aka Spiced Up Mom) to give the cheesecakes this distinct shape, swirled two different kinds together for a more dynamic appearance, and utilized the butterfly tuile molds to make these blueberry tuiles to garnish the tops with. I would say that for those reasons alone, these cheesecakes a lot more different than the Oshawott ones, featuring more dynamic and refined flavors and contrasts compared to the more simplistic sea salt-vanilla flavor of the Oshawott recipe. The hilarious part is that this recipe only came about because I had a ton of leftover ingredients that needed to be used, and I can pretty confidently say that people would not know that right away from looking at these little cheesecakes!

For the blueberry gelee cores:
3oz blueberries(preferably frozen but fresh works too!)
1/4 cup water
a pinch of salt
1 1/4 tsp agar agar

In a blender, puree the blueberries with water first. Pass through a sieve to remove any lumps and pour the strained liquid into a pot with the salt and agar. Heat up the mixture until reduced by about half. Pour the mixture into 4 silicone 1/2-inch half sphere molds and freeze solid. Keep the remainder so that you can swirl it into the goat cheese mousse.

For the shortbreads:
1/4 cup all-purpose flour
1/2 tbsp cornstarch
1 tbsp granulated sugar
1/8 tsp baking powder
1/2 tsp blue spirulina powder(can sub with 1 dot blue gel food coloring)
1/2 tsp purple carrot powder(can sub with 1 dot purple gel food coloring or freeze-dried blueberry powder)
2 tbsp unsalted butter
1 tbsp cold water
1/8 tsp vanilla extract

Mix flour, cornstarch, sugar, powders, and butter together to form a crumbly dough. Mix into that the cold water and vanilla to form your cookie dough. Refrigerate for 10 minutes then roll out on a floured surface to about 1/8th-inch thickness. Place between two lined sheet trays and bake for 10 minutes at 350 degrees F. Then remove the top sheet tray and continue to bake for another 12 minutes at 325 degrees F. While the cookie is still warm, punch out 2-inch disks.

For the yuzu-white chocolate goat cheese mousse:
2oz white chocolate
1oz Yuzu Inspiration
2oz milk
1 tsp gelatin powder + 1 tbsp cold water
4oz cream cheese
2oz goat cheese
a pinch of salt
1/4 tsp vanilla extract
1 1/2 oz reserved blueberry gelee core mixture

In a pot, heat up white chocolate, Yuzu Inspiration, milk, and gelatin, bringing them to a simmer until dissolved. In a bowl, cream the cheeses together until soft then fold into that the melted chocolate-milk mixture. Add in the salt and vanilla first. Then combine 1/4 of the cheesecake base with the core mixture, melting them together in a pot on medium heat if necessary.

For initial assembly:
Pipe and swirl the two mousses into four petit gateau molds. Press the cores into the centers, and then press the cooled down shortbreads on top, smoothing them over so that they lay flat on the mousses. Freeze for 3 hours before attempting to unmold.

For the blue tuile:
2 tbsp all-purpose flour
1 tsp egg white powder
1 tbsp water
2 tbsp confectioner’s sugar
1 tbsp canola oil
1/2 tsp freeze-dried blueberry powder

Mix together to form your batter. Spread and bake on Pavoni butterfly tuile molds at 350 degrees F for 8 minutes. While the tuiles are cooling down, fold them so that they resemble a butterfly folding its wings. Store in an airtight container so that the tuiles stay crisp.

For the yuzu chantilly:
1/4 cup heavy cream
1 tsp yuzu juice
1 tsp confectioner’s sugar
a pinch of salt
1/4 tsp vanilla extract
1/4 tsp xanthan gum

Whip to stiff peaks. Transfer into a piping bag.

For final assembly:
Pipe the chantilly on top of the cheesecakes. Garnish with the butterflies to finish.