Lemon Souffle Cheesecake with Blueberry Topping

“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,” said creator MERRYMOBERRY.

Enjoy this lemon cheesecake with blueberries. It’s excellent as a light summer dessert, especially if you can find wild blueberries or huckleberries. You can also use thawed and drained frozen blueberries.

Prep Time:
30 mins
Cook Time:
1 hr
Additional Time:
5 hrs
Total Time:
6 hrs 30 mins
Servings:
12
Yield:
1 (9-inch) cheesecake

Ingredients

  • 1 ¼ cups graham cracker crumbs
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 1 2/3 cups white sugar, divided
  • 4 large egg yolks
  • ½ cup sour cream
  • ¼ cup fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 4 large egg whites
  • 3 cups fresh blueberries or frozen blueberries, thawed
  • 1 teaspoon fresh lemon juice

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan. Cut an 18-inch square of aluminum foil; wrap around the outside bottom of the springform pan.

  2. To make crust, mix together graham cracker crumbs and brown sugar in a medium bowl. Stir in melted butter until thoroughly blended. Press mixture evenly into the bottom of the prepared springform pan.

  3. Bake in the preheated oven until crust is golden brown, about 8 minutes. Remove from the oven and cool on a wire rack.

  4. To make filling, beat cream cheese in a large bowl with an electric mixer until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in egg yolks one at a time, scraping the sides of the bowl after each addition. Mix in sour cream, 1/4 cup lemon juice, lemon zest, and vanilla until well blended.

  5. Beat egg whites in a separate clean bowl with an electric mixer 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 cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate egg whites, until no meringue streaks remain. Pour filling into crust in the prepared springform pan and place in a large baking pan. Pour hot (not boiling) water into the large baking pan up to 1 inch on the sides of the springform pan.

  6. Bake in the preheated oven until the top is almost set, 50 to 55 minutes. Turn off the heat, prop the oven door open about 2 inches, and allow cheesecake to rest in the oven until completely set, about 1 hour more. Refrigerate before serving, at least 4 hours to overnight.

  7. To make topping, place 1 cup blueberries and remaining 1/3 cup sugar in a small saucepan and cook over medium heat until berries begin to break, 6 to 8 minutes. While still hot, strain berries through a sieve or cheesecloth placed over a bowl, reserving juice. Discard berry pulp. Allow juice to cool.

  8. Mix together remaining 2 cups blueberries and 1 teaspoon lemon juice in another medium bowl. Stir in strained blueberry juice. Just before serving, pour blueberry topping over cheesecake.

Nutrition Facts (per serving)

503 Calories
32g Fat
47g Carbs
9g Protein

Nutrition Facts
Servings Per Recipe 12
Calories 503
% Daily Value *
Total Fat 32g 41%
Saturated Fat 19g 96%
Cholesterol 157mg 52%
Sodium 306mg 13%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 4%
Total Sugars 37g
Protein 9g 18%
Vitamin C 7mg 8%
Calcium 88mg 7%
Iron 2mg 9%
Potassium 167mg 4%

* 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.

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