# Ingredients:
→ Shortbread Crust
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - Pinch of salt
→ Lemon Mousse
05 - 1 cup heavy cream
06 - 1/2 cup granulated sugar
07 - Zest of 2 lemons
08 - 1/2 cup fresh lemon juice
09 - 1 tablespoon gelatin powder
10 - 2 tablespoons water
11 - 8 ounces cream cheese, softened
→ Blueberry Compote
12 - 2 cups fresh blueberries
13 - 1/4 cup granulated sugar
14 - 1 tablespoon fresh lemon juice
# Instructions:
01 - Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper.
02 - Combine flour, powdered sugar, butter, and salt in a food processor. Pulse until mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan.
03 - Bake crust for 20–25 minutes, until golden and set. Allow to cool completely.
04 - Combine blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until berries burst and mixture thickens, about 8–10 minutes. Let cool completely.
05 - Sprinkle gelatin over 2 tablespoons water in a small bowl. Let bloom for 5 minutes.
06 - Combine lemon juice and gelatin mixture in a small saucepan. Heat gently, stirring, until gelatin dissolves. Cool to room temperature.
07 - Beat cream cheese with 1/2 cup granulated sugar and lemon zest in a large bowl until smooth and creamy.
08 - Whip heavy cream in a separate bowl until stiff peaks form.
09 - Gradually beat the cooled gelatin-lemon mixture into the cream cheese mixture until smooth. Gently fold in the whipped cream until fully incorporated.
10 - Spread half the lemon mousse over the cooled crust. Spoon half the blueberry compote over the mousse and gently swirl. Top with remaining mousse and swirl the rest of the compote on top.
11 - Refrigerate for at least 4 hours, until set.
12 - Serve chilled, garnished with additional fresh berries or whipped cream if desired.
