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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

502.9 calories; 9.2 g protein; 47.1 g carbohydrates; 157.2 mg cholesterol; 305.5 mg sodium. Full Nutrition

Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/04/2008
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. Read More
(58)

Most helpful critical review

Rating: 3 stars
12/27/2014
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. Read More
(2)
120 Ratings
  • 5 star values: 89
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/04/2008
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. Read More
(58)
Rating: 5 stars
12/04/2008
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. Read More
(58)
Rating: 5 stars
11/25/2009
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 Read More
(36)
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Rating: 5 stars
09/07/2007
I use this in my restaraunt and everyone simply can"t get enough of it. excellent product review!!!!!!!!! Read More
(28)
Rating: 5 stars
07/14/2012
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 ). like the other reviews said, there was too much filling, so I had a reserve pan ready to go and got another little cheesecake out of it! Added another tablespoon of lemon zest to filling, I like things extra lemon and tart, and it was perfect for my taste. This technique produces the lightest, fluffiest cheesecake I've ever made. Will make this again...soon! Read More
(17)
Rating: 5 stars
02/25/2009
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! Read More
(13)
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Rating: 5 stars
05/14/2012
Un-be-LIEVE-ABLE!!!!! Made this for Mother's Day and it got RAVES from everyone! My brother nearly tackled me as I was wrapping the leftovers to take home! The only thing I did differently was used two blocks of lo-fat cream cheese (my secret!) with the full fat and just cooked the blueberries down with the sugar. Didn't feel like juicing and all that work. And no one was any wiser. I also used a 10" springform and the cake rose to the edge of the pan. Thanks for a 10-star recipe! Read More
(13)
Rating: 4 stars
04/13/2009
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. Read More
(11)
Rating: 5 stars
04/06/2014
I have never made a cheesecake before. Googled "lemon cheesecake". I started at 9 pm (Rookie mistake ... Oh how little I knew!) to cut to the chase, I made it right by the instructions. Baked it. Was afraid I had undercooked it. Surfed the net again and figured I might be ok. I did add more lemon zest than the recipe called for. I took it to a party at my daughters house ... afraid. She had one from a bakery too. Next thing I know people are streaming from the kitchen raving about the lemon cheesecake. Was nice to admit that I had made it. Had 1 piece to bring home. Will make again ... perhaps with oranges this time. **** First timers ... notice it is a lemon soufflé cheesecake *** texture is lighter and fluffier ... all the positive comments were that description. It was a whole lot of work, but fun in the end. Will make again!! Read More
(8)
Rating: 5 stars
03/24/2011
This cheesecake is amazing. The only thing I changed was instead of making the topping I put a can of blueberry pie filling on along with some whipping cream. So good. I was worried that it was not fully cooked when the time was up as when I put a knife in the middle it came out looking almost runny. But after letting it set and cool it was perfect. So moist and airy with a wonderful lemon taste. Read More
(7)
Rating: 3 stars
12/27/2014
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. Read More
(2)