Lemon Souffle Cheesecake with Blueberry Topping

Lemon Souffle Cheesecake with Blueberry Topping

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"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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6 h 20 m servings 503 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  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.


  1. 55 Ratings

Most helpful positive review

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 inste...

Most helpful critical review

Quite a strong lemony taste but the texture is AMAZING. However this isn't one of those cakes to reduce the sugar because it just makes the cake tart. Very tart.

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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 inste...

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 f...

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

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 befo...

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 pe...

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 intimidatin...

This recipe was amazingly good and, though a bit more labor intensive than I'm used to, very fun to make. I made for friends and family and everyone raved about it. Like some other comments ment...

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 muc...

AMAZING cheesecake!! You must try this recipe! Used 2 cups vanilla wafers crumbs, 1/4 pecans, 1/2 cup butter melted and teaspoon of cinnamon for crust, baked 6-8 minutes. ( my favorite crust ). ...

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