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Lemon Souffle Cheesecake with Blueberry Topping

SUBMITTED 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."
PREP TIME  30 Min
COOK TIME  50 Min
READY IN  6 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

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.

Editor's Note

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

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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 review!!!!!!!!!

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2008 by Fiokla
This is a great recipe. This was my first attempt at making a cheesecake, so I followed the directions exactly and it turned out perfectly. Although it took a bit of work, the cake was absolutely scrumptious and so worth the effort. I'll definitely make this again.

0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2008 by Julie
I made this three different times in the past month for parties. All three times it was gone in seconds. It's very light and refreshing. I didn't change the recipe except for the last time I used raspberry topping and it seemed to complement the lemon better. It's really worth the extra effort to make!!!

0 users found this review helpful


 
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Recipe Submitter:

MERRYMOBERRY
Cooking Level: Professional
Home Town: Salmon Arm, British Columbia, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 505

  • Total Fat: 32.4g
  • Cholesterol: 160mg
  • Sodium: 310mg
  • Total Carbs: 46.9g
  •     Dietary Fiber: 1.3g
  • Protein: 9.2g

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