Lemon Souffle Cheesecake with Blueberry Topping Recipe - Allrecipes.com
Lemon Souffle Cheesecake with Blueberry Topping Recipe
  • READY IN 6+ hrs

Lemon Souffle Cheesecake with Blueberry Topping

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    50 mins
  • READY IN

    6 hrs 20 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2008

I really think this recipe is outstanding! My boyfriend LITERALLY licked his plate clean! The texture is fluffy and light, with just the right amount of lemon flavor. I used raspberries instead of blueberries (just a personal preference), and used a different crust recipe just because it's my favorite and I like to have crust on the sides AND bottom: 2 cups graham crackers, ¼ cup pecans, ½ tsp cinnamon ½ cup butter (melted). You also don't have to pre-cook this crust so I found it to be a time-saver. Next time I might try to put a thin layer of the liquid raspberry sauce on top of the crust (under the filling) so it can seep into the crust during baking for some extra raspberry flavor.

 
Most Helpful Critical Review
Jul 09, 2014

Too complicated and too sweet

 
Nov 25, 2009

During the holidays, I sometimes make an orange cheesecake that is to die for. It has been a few years since I made it but this year I finally succumbed to my children’s request. I could not find my recipe but my research lead me to this recipe as it best matched my recollection of my former recipe. The cheesecake turned out so well that I felt compelled to review this recipe because this technique is excellent. The resulting cheesecake is so light and fluffy that you will feel as though you are not eating a sinfully delicious treat. I substituted a chocolate-hazelnut crust by using 1 pkg of Famous chocolate wafers, ½ cup chopped hazelnuts, ¼ cup sugar and ¼ cup butter. I crushed the wafers in the blender with the hazelnuts a quarter package at a time by using the pulse button on and off for about 30 seconds each batch. After mixing in the butter and sugar, I pressed it into the spring pan on the bottom and the sides. I substituted orange flavoring for the lemon with 1/4 cup fresh orange juice, finely grated orange zest from 1 orange and 2 tsp orange extract. I followed the recipe's instructions explicitly and chilled the cheesecake overnight after I let it cool in the oven. After removing from the spring pan, I cut the cheesecake with a knife that has been rinsed in hot water in between each slice. I then serve with a drizzle of chocolate syrup

 
Sep 07, 2007

I use this in my restaraunt and everyone simply can"t get enough of it. excellent product review!!!!!!!!!

 
Feb 25, 2009

the perfect consistency (for me!)--not as dense as a crumbly cheesecake nor as soft as those mousse-y ones. i halved the recipe, and the filling fit a 9-inch store-bought graham cracker crust perfectly. also omitted the topping for a super easy and delicious dessert. otherwise followed the recipe and the lemon flavor was wonderful!

 
Apr 13, 2009

Delicious! Like another reviewer, I also had too much filling for my pan so I may use a larger pan next time. And like another reviewer, it was difficult to cut so I'll probably freeze it before cutting next time. My husband is gluten-intolerant so I used gluten-free graham cracker-type crumbs instead of the regular variety.

 
Aug 26, 2009

Light and fluffy yet rich and decadent, this soufflé was a huge hit at my family's Christmas party last year. I've never made a soufflé before this and found the idea of it somewhat intimidating. Luckily, it was pretty easy and came out beautifully! If I could give it an extra star, I would!

 
Apr 08, 2009

This was amazing!! I loved the fluffy, airy texture! I did use raspberries instead of blueberries (personal preference) and it was to die for! My only problem was that I ended up with too much filling for my spring form pan...so I just put the extra in custard cups and baked it seperatly. This recipe was well worth the effort and I will make agian and again!

 

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Nutrition

  • Calories
  • 503 kcal
  • 25%
  • Carbohydrates
  • 47.1 g
  • 15%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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MERRYMOBERRY
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