Lemon Souffle Cheesecake with Blueberry Topping Recipe
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Lemon Souffle Cheesecake with Blueberry Topping

By: MERRYMOBERRY  
"Enjoy this light and lemony cheesecake with its delicious blueberry topping. It's excellent as a summer dessert, especially if you can find wild blueberries or huckleberries, or use frozen thawed and drained blueberries."

Rating: This weblink has been rated 18 times with an average star rating of 4.7 Read Reviews (17)

Rate/Review | 587 people have saved this

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
50 Min
Ready In:
6 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon butter, melted
  •  
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 4 large egg yolks
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 4 large egg whites
  • 1/3 cup white sugar
  •  
  • 3 cups fresh blueberries or frozen blueberries, thawed
  • 1/3 cup white sugar
  • 1 teaspoon fresh lemon juice

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 inch springform pan. Cut an 18 inch square of aluminum foil, and wrap around the outside bottom of the pan.
  2. To make the crust, mix the graham cracker crumbs and brown sugar together in a bowl. Stir in the melted butter until thoroughly blended. Press the mixture evenly into the bottom of the prepared pan.
  3. Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack.
  4. To make the filling, place the cream cheese in a mixing bowl; beat until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Mix in the lemon zest, lemon juice, vanilla, and sour cream until well blended.
  5. Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 1/3 cup sugar in a slow stream, until stiff peaks form. Do not overbeat. Gently fold 1/3 of the meringue into the cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate the egg whites, until no meringue streaks remain. Pour the filling into the prepared pan, and place in a large baking pan. Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan.
  6. Bake in preheated oven until the top is almost set, 50-55 minutes. Turn off the heat, prop the oven door open about 2 inches, and allow cake to rest in the oven until completely set, about 1 hour longer. Refrigerate at least 4 hours, or overnight before serving.
  7. To make the topping, place 1 cup blueberries and sugar in a saucepan; cook over medium heat until berries begin to break, 6-8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool.
  8. Mix remaining 2 cups blueberries and lemon juice together in a large bowl. Stir in the strained blueberry juice. Just before serving, pour the blueberry topping over the cheesecake.

Footnotes

  • Editor's Note
  • Learn expert tips to be successful every time you bake a cheesecake by reading our advice article: Perfect Cheesecakes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 503 | Total Fat: 32.1g | Cholesterol: 157mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2007 by rob hansen aka fivestar 
I use this in my restaraunt and everyone simply can"t get enough of it. excellent product... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2008 by KaRee 
I really think this recipe is outstanding! My boyfriend LITERALLY licked his plate clean! ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2009 by Peggy 
Delicious! Like another reviewer, I also had too much filling for my pan so I may use a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2009 by skylark 
the perfect consistency (for me!)--not as dense as a crumbly cheesecake nor as soft as those... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by ptulip623 
Light and fluffy yet rich and decadent, this soufflé was a huge hit at my family's Christmas... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2009 by mia 
Absolutely WONDERFUL. It was very light and airy, I used more lemon than the recipe called for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2009 by TheWinterWife 
This was amazing!! I loved the fluffy, airy texture! I did use raspberries instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2009 by Clark`s kitchen 
gorgeous cake, very creamy MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2009 by Sarah Davenport 
Everyone thought this was great, we actually used blackberries instead of blueberries. I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2007 by Heather 
Loved this cheesecake! had no problems with it at all, and it was my first cheesecake! I did... MORE

 
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