Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Lemon Cheesecake Souffle with Blueberry Topping

4.7
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
390 min
SERVINGS
12 servings
Dessert
Lemon Cheesecake Souffle with Blueberry Topping
Ingredients
  • 1 1/4 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
  • 1/2 cup sour cream
  • 1/4 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
Instructions
1
To begin preparing the dessert, first preheat your oven to 350 degrees F (175 degrees C). Next, lightly coat the bottom of a 9-inch springform pan with butter or cooking spray. Then, cut an 18-inch square of aluminum foil and wrap it around the outside bottom of the springform pan to prevent it from coming into contact with the oven rack.
2
To create the crust, combine graham cracker crumbs and brown sugar in a medium-sized bowl. Stir until the mixture is well combined, then add in melted butter and continue blending until it forms a cohesive dough. Press the mixture evenly into the prepared springform pan.
3
Bake the crust in the preheated oven for approximately 8 minutes, or until it reaches a golden brown color. Remove the crust from the oven and allow it to cool on a wire rack.
4
To prepare the filling, start by beating cream cheese in a large bowl using an electric mixer until it reaches a smooth consistency. Continue blending the cream cheese for about 2 minutes, then gradually add in 1 cup of sugar while beating continuously. Beat the mixture until the sugar is fully incorporated.
5
Next, beat in egg yolks one at a time, making sure to scrape down the sides of the bowl after each addition. Then, mix in sour cream, 1/4 cup of lemon juice, lemon zest, and vanilla until the mixture is well combined.
6
In a separate bowl, beat egg whites using an electric mixer until they form soft peaks. Gradually add in 1/3 cup of sugar while beating continuously, until the egg whites reach a stiff peak. Be careful not to overbeat the egg whites.
7
Gently fold 1/3 of the meringue into the cream cheese mixture, then repeat this process two more times with the remaining meringue, making sure to mix carefully and avoid deflating the egg whites. Once the mixture is smooth and there are no streaks of meringue, pour it into the prepared crust in the springform pan.
8
Place the cheesecake in a large baking pan and pour hot (not boiling) water into the pan up to 1 inch on the sides of the springform pan. Bake in the preheated oven for approximately 50 to 55 minutes, or until the top is almost set.
9
Once the cheesecake has finished baking, turn off the heat and prop the oven door open about 2 inches. Allow the cheesecake to rest in the oven for an additional 1 hour, or until it is completely set. Finally, refrigerate the cheesecake for at least 4 hours to overnight before serving.
10
To prepare the topping, place 1 cup of blueberries and remaining 1/3 cup of sugar in a small saucepan over medium heat. Cook the mixture for 6 to 8 minutes, or until the berries begin to break down.
11
While still hot, strain the blueberry mixture through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard the berry pulp and allow the juice to cool.
12
In another medium bowl, mix together remaining 2 cups of blueberries and 1 teaspoon of lemon juice. Stir in the strained blueberry juice.
13
Just before serving, pour the blueberry topping over the cooled cheesecake.