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Lemon Souffle Cheesecake with Blueberry Topping
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
380 minutes
Delicious cheesecake with tangy lemon cream cheese filling and fresh blueberry topping. Use wild berries or frozen blueberries for a burst of flavor.
Ingredients:
  • 1.25 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
  • 0.25 cup fresh lemon juice
  • 4 large egg whites
  • 0.33333334326744 cup white sugar
  • 3 cups fresh blueberries or frozen blueberries, thawed
  • 1 teaspoon fresh lemon juice
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then lightly grease a 9-inch springform pan and wrap the outside bottom of the pan with an 18-inch square of aluminum foil.
  • Combine graham cracker crumbs and brown sugar in a bowl, then blend in melted butter until fully mixed. Press evenly into the bottom of the pan.
  • Bake until beautifully golden in a preheated oven for around 8 minutes. Cool on a rack after removing from the oven.
  • For the filling, beat cream cheese in a mixing bowl for about 2 minutes until creamy. Gradually add 1 cup of sugar while continuing to beat until well blended. Add egg yolks one at a time, scraping the sides of the bowl. Mix in lemon zest, lemon juice, vanilla, and sour cream until well combined.
  • Whisk egg whites in a clean bowl until soft peaks form. Slowly add 1/3 cup sugar while whisking until stiff peaks form. Be careful not to overmix. Gently fold in meringue into cream cheese mixture in three parts. Pour filling into pan and place in a large baking pan. Add hot (not boiling) water to the pan, reaching 1 inch up the sides of the springform pan.
  • Bake in a preheated oven for 50-55 minutes until the top is almost set. Turn off the heat, crack the oven door open about 2 inches, and let the cake rest in the oven for about 1 hour until fully set. Chill in the refrigerator for at least 4 hours, or overnight before serving.
  • In a saucepan, combine 1 cup blueberries and sugar. Cook over medium heat until the berries start to break down, about 6-8 minutes. Strain the mixture through a sieve or cheesecloth over a bowl to collect the juice. Discard the berry pulp and let the juice cool.
  • Combine 2 cups of blueberries and lemon juice in a large bowl. Mix in the strained blueberry juice. Drizzle the blueberry topping over the cheesecake right before serving.

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