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My review
Lemon Souffle Cheesecake with Blueberry Topping
18
MERRYMOBERRY
"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
6 h 20 m servings 503Original recipe yields 12 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 80104 Ratings
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Most helpful positive review
12/4/2008
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 inste...
Most helpful critical review
12/26/2014
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.
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12/4/2008
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 inste...
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 f...
9/7/2007
I use this in my restaraunt and everyone simply can"t get enough of it. excellent product review!!!!!!!!!
7/14/2012
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 ). ...
5/14/2012
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 ...
4/13/2009
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 befo...
2/24/2009
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 pe...
3/23/2011
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...
4/5/2014
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...