Introduction
Craving a dessert that’s light, tangy, and absolutely stunning? Lemon Soufflé Cheesecake with Blueberry Topping is your answer! This elegant cheesecake combines a creamy, lemon-infused filling with a fluffy, soufflé-like texture, baked in a buttery graham cracker crust and crowned with a vibrant blueberry topping. Perfect for special occasions, dinner parties, or a refreshing summer treat, this dessert is surprisingly achievable despite its sophisticated appearance. Curious about how to create this showstopping cheesecake? Let’s dive into this detailed recipe that’s sure to impress!
Overview: Why Lemon Soufflé Cheesecake Is Special
Lemon Soufflé Cheesecake with Blueberry Topping stands out for its airy, melt-in-your-mouth texture, achieved by folding whipped egg whites into a rich cream cheese base. The bright lemon flavor, balanced with a hint of vanilla and sour cream, pairs beautifully with the sweet-tart blueberry topping, while the graham cracker crust adds a classic crunch. This recipe serves 12, requires some patience with chilling, but rewards with a professional-quality dessert that’s both refreshing and indulgent. Its vibrant flavors and gorgeous presentation make it ideal for celebrations or anytime you want to elevate dessert.
- Time Requirement:
- Prep: 25 minutes
- Baking: 50–55 minutes
- Resting in Oven: 1 hour
- Chilling: 4 hours (or overnight)
- Total: About 6 hours 15 minutes–7 hours 15 minutes (or overnight)
- Difficulty Level: Moderate. Involves mixing, folding egg whites, and using a water bath; suitable for intermediate bakers or confident beginners.
- Why It’s Special: This recipe serves 12, offers a light, lemony flavor with a fluffy texture, and is a stunning dessert. It’s perfect for spring/summer, special occasions, and impressing guests.
Essential Ingredients
This cheesecake comes together with ingredients that create a creamy, airy dessert with a vibrant topping. Here’s what you need and why each matters:
Crust
- Graham Cracker Crumbs (1 ¼ cups): Form a crunchy, sweet base for the cheesecake.
- Brown Sugar (2 tbsp, packed): Adds a subtle caramel flavor to the crust.
- Butter (1 tbsp, melted): Binds the crumbs for a cohesive, golden crust.
Filling
- Cream Cheese (4 8-oz packages, softened): Creates the rich, creamy foundation of the cheesecake.
- White Sugar (1 ⅔ cups, divided): Sweetens the filling (1 cup) and stabilizes the egg whites (⅓ cup).
- Large Egg Yolks (4): Add richness and help set the custard-like texture.
- Sour Cream (½ cup): Contributes tanginess and a smooth, creamy consistency.
- Fresh Lemon Juice (¼ cup): Infuses bright, tangy citrus flavor.
- Finely Grated Lemon Zest (1 tbsp): Enhances the lemony aroma and flavor.
- Vanilla Extract (1 tsp): Adds warmth and rounds out the flavors.
- Large Egg Whites (4): Whipped into a meringue for the soufflé-like, airy texture.
Blueberry Topping
- Fresh or Frozen Blueberries (3 cups, thawed if frozen): Provide sweet-tart flavor and vibrant color.
- White Sugar (⅓ cup): Sweetens the topping and helps create a syrupy juice.
- Fresh Lemon Juice (1 tsp): Brightens the blueberry flavor and balances sweetness.
Substitutions and Variations
- Crust: Use digestive biscuits, vanilla wafers, or gluten-free graham crackers; increase butter to 2 tbsp for a richer crust.
- Cream Cheese: Swap for reduced-fat cream cheese (not fat-free) or use vegan cream cheese for dairy-free (texture may vary).
- Sour Cream: Substitute with Greek yogurt or crème fraîche; use plant-based sour cream for dairy-free.
- Lemon Juice/Zest: Replace with lime or orange for a different citrus profile.
- Blueberries: Swap for raspberries, blackberries, or a mixed berry topping.
- Gluten-Free: Use gluten-free graham crackers and ensure all ingredients are gluten-free.
- Add-Ins: Mix 1 tsp almond extract into the filling or top with whipped cream for extra flair.
Step-by-Step Instructions
Follow these steps to create Lemon Soufflé Cheesecake with Blueberry Topping that’s airy, tangy, and beautifully topped:
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9-inch springform pan and wrap the outside bottom tightly with an 18-inch square of aluminum foil to prevent water from seeping in during the water bath.
- Make the Crust:
- In a medium bowl, mix 1 ¼ cups graham cracker crumbs and 2 tbsp packed brown sugar.
- Stir in 1 tbsp melted butter until thoroughly blended.
- Press the mixture evenly into the bottom of the prepared springform pan.
- Bake for 8 minutes until golden brown, then remove and cool on a wire rack.
- Make the Filling:
- In a large bowl, beat 4 (8-oz) packages softened cream cheese with an electric mixer until creamy, about 2 minutes.
- Gradually add 1 cup white sugar, beating until fully blended.
- Beat in 4 large egg yolks one at a time, scraping the bowl after each addition to ensure smoothness.
- Mix in ½ cup sour cream, ¼ cup fresh lemon juice, 1 tbsp finely grated lemon zest, and 1 tsp vanilla extract until well blended.
- Whip the Egg Whites:
- In a separate clean bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
- Gradually add ⅓ cup white sugar in a slow stream, beating until stiff peaks form (peaks should stand upright without collapsing). Avoid overbeating to prevent graininess.
- Gently fold ⅓ of the meringue into the cream cheese mixture using a spatula, mixing carefully to avoid deflating.
- Repeat twice with the remaining meringue, folding until no streaks remain.
- Bake the Cheesecake:
- Pour the filling into the cooled crust in the springform pan.
- Place the springform pan in a large baking pan and pour hot (not boiling) water into the baking pan to reach 1 inch up the sides of the springform pan (water bath).
- Bake for 50–55 minutes until the top is almost set (slight jiggle in the center).
- Turn off the oven, prop the door open about 2 inches, and let the cheesecake rest in the oven for 1 hour until fully set.
- Remove from the oven and water bath, cool to room temperature (about 1 hour), then refrigerate for at least 4 hours, preferably overnight.
- Make the Blueberry Topping:
- In a small saucepan, combine 1 cup blueberries and ⅓ cup white sugar.
- Cook over medium heat, stirring occasionally, until berries begin to break down, about 6–8 minutes.
- Strain the mixture through a sieve or cheesecloth over a bowl, reserving the juice and discarding the pulp.
- Let the juice cool to room temperature.
- In a medium bowl, mix the remaining 2 cups blueberries with 1 tsp fresh lemon juice and the cooled blueberry juice.
- Serve:
- Just before serving, remove the cheesecake from the springform pan and place on a serving platter.
- Pour the blueberry topping over the cheesecake, spreading evenly.
- Slice into 12 wedges and serve chilled, optionally with extra blueberries or whipped cream.
Cooking Tips
- Softened Cream Cheese: Soften cream cheese at room temperature for 1 hour or microwave in 15-second bursts to ensure a smooth filling.
- Folding Egg Whites: Use a gentle, figure-eight motion to fold meringue into the filling to maintain airiness; avoid stirring to prevent deflating.
- Water Bath: Wrap the springform pan tightly with foil to prevent leaks; use hot tap water for the bath to avoid splashing.
- Check Doneness: The cheesecake should have a slight jiggle in the center; overbaking can cause cracks or a dense texture.
- Chilling: Refrigerate overnight for the best texture and flavor; cover loosely to avoid condensation on the surface.
Assembly: Building the Perfect Lemon Soufflé Cheesecake
This cheesecake is all about creating a light, elegant dessert with a vibrant topping. Here’s how to make it shine:
- Crust Prep:
- Press the crumb mixture firmly and evenly to form a compact base; use the bottom of a glass for a smooth surface.
- Cool the crust completely to prevent it from becoming soggy when the filling is added.
- Filling Technique:
- Beat cream cheese and sugar thoroughly to avoid lumps; scrape the bowl frequently.
- Fold meringue gently to keep the filling airy; pour into the crust smoothly to avoid air pockets.
- Blueberry Topping:
- Strain the cooked blueberry juice for a clear, glossy topping; mix with fresh berries just before serving to maintain their texture.
- Spread the topping evenly, letting some juice drip down the sides for a dramatic effect.
- Presentation Tips:
- Serve on a cake stand or platter to highlight the creamy cheesecake and vibrant blue topping.
- Garnish with fresh lemon slices, extra blueberries, or edible flowers for a stunning, professional look.
- Pair with coffee, tea, or a glass of sparkling wine for a complete dessert experience.
Serving Suggestions
- Dessert: Serve as the centerpiece for dinner parties, holidays, or summer gatherings.
- Brunch: Pair with fresh fruit or a mimosa for a refreshing morning treat.
- Special Occasions: Perfect for birthdays, anniversaries, or baby showers due to its elegant presentation.
- Variations: Offer with a drizzle of lemon curd or a dollop of whipped cream for extra indulgence.
- Drinks: Enjoy with chamomile tea, lemonade, or a dessert wine like Sauternes for a perfect match.
Storage and Make-Ahead Tips
This cheesecake stores well and is ideal for prep-ahead:
- Refrigerator: Store in an airtight container or cover tightly with plastic wrap in the fridge for up to 5 days. Add the blueberry topping just before serving to maintain berry freshness.
- Freezer: Freeze the ungarnished cheesecake (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw in the fridge overnight and add the topping before serving; texture may be slightly denser.
- Make-Ahead: Bake the cheesecake up to 2 days in advance and refrigerate. Prepare the blueberry topping up to 1 day ahead, storing the juice and fresh berries separately until ready to mix.
- Serving Tip: Serve chilled for the best texture; let sit at room temperature for 10–15 minutes to soften slightly for easier slicing.
Recipe Variations
- Lime Soufflé Cheesecake: Swap lemon juice and zest for lime; use a raspberry topping.
- Mixed Berry Topping: Replace blueberries with a mix of raspberries, strawberries, and blackberries.
- Gluten-Free Cheesecake: Use gluten-free graham crackers and ensure all ingredients are gluten-free.
- Vegan Cheesecake: Use vegan cream cheese, sour cream, and butter; replace eggs with a vegan egg substitute (e.g., aquafaba for meringue).
- No-Bake Version: Skip the egg whites and baking; chill the filling in the crust for 6 hours for a denser texture.
Nutritional Information
- Per Serving (1 of 12):
- Calories: 420 kcal
- Protein: 8 g
- Fat: 28 g
- Carbohydrates: 36 g
- Sugar: 28 g
- Sodium: 300 mg
- Note: Values are approximate and depend on specific brands and ingredient amounts.
Conclusion
Lemon Soufflé Cheesecake with Blueberry Topping is the ultimate elegant dessert, offering a light, tangy filling, crunchy crust, and vibrant blueberry topping in every delightful bite. With its achievable preparation, refreshing flavors, and make-ahead convenience, it’s a must-try for dinner parties, holidays, or any special occasion. This recipe is so stunning and delicious, you’ll want to make it a regular in your dessert repertoire. So whip those egg whites, bake that cheesecake, and get ready to enjoy a dessert that’s pure citrusy bliss!
Print
Lemon Souffle Cheesecake with Blueberry Topping
Description
Craving a dessert that’s light, tangy, and absolutely stunning? Lemon Soufflé Cheesecake with Blueberry Topping is your answer! This elegant cheesecake combines a creamy, lemon-infused filling with a fluffy, soufflé-like texture, baked in a buttery graham cracker crust and crowned with a vibrant blueberry topping. Perfect for special occasions, dinner parties, or a refreshing summer treat, this dessert is surprisingly achievable despite its sophisticated appearance.
Ingredients
Crust
-
Graham Cracker Crumbs (1 ¼ cups): Form a crunchy, sweet base for the cheesecake.
-
Brown Sugar (2 tbsp, packed): Adds a subtle caramel flavor to the crust.
-
Butter (1 tbsp, melted): Binds the crumbs for a cohesive, golden crust.
Filling
-
Cream Cheese (4 8-oz packages, softened): Creates the rich, creamy foundation of the cheesecake.
-
White Sugar (1 ⅔ cups, divided): Sweetens the filling (1 cup) and stabilizes the egg whites (⅓ cup).
-
Large Egg Yolks (4): Add richness and help set the custard-like texture.
-
Sour Cream (½ cup): Contributes tanginess and a smooth, creamy consistency.
-
Fresh Lemon Juice (¼ cup): Infuses bright, tangy citrus flavor.
-
Finely Grated Lemon Zest (1 tbsp): Enhances the lemony aroma and flavor.
-
Vanilla Extract (1 tsp): Adds warmth and rounds out the flavors.
-
Large Egg Whites (4): Whipped into a meringue for the soufflé-like, airy texture.
Blueberry Topping
-
Fresh or Frozen Blueberries (3 cups, thawed if frozen): Provide sweet-tart flavor and vibrant color.
-
White Sugar (⅓ cup): Sweetens the topping and helps create a syrupy juice.
-
Fresh Lemon Juice (1 tsp): Brightens the blueberry flavor and balances sweetness.
Substitutions and Variations
-
Crust: Use digestive biscuits, vanilla wafers, or gluten-free graham crackers; increase butter to 2 tbsp for a richer crust.
-
Cream Cheese: Swap for reduced-fat cream cheese (not fat-free) or use vegan cream cheese for dairy-free (texture may vary).
-
Sour Cream: Substitute with Greek yogurt or crème fraîche; use plant-based sour cream for dairy-free.
-
Lemon Juice/Zest: Replace with lime or orange for a different citrus profile.
-
Blueberries: Swap for raspberries, blackberries, or a mixed berry topping.
-
Gluten-Free: Use gluten-free graham crackers and ensure all ingredients are gluten-free.
-
Add-Ins: Mix 1 tsp almond extract into the filling or top with whipped cream for extra flair.
Instructions
-
Prepare the Oven and Pan:
-
Preheat the oven to 350°F (175°C).
-
Lightly grease a 9-inch springform pan and wrap the outside bottom tightly with an 18-inch square of aluminum foil to prevent water from seeping in during the water bath.
-
-
Make the Crust:
-
In a medium bowl, mix 1 ¼ cups graham cracker crumbs and 2 tbsp packed brown sugar.
-
Stir in 1 tbsp melted butter until thoroughly blended.
-
Press the mixture evenly into the bottom of the prepared springform pan.
-
Bake for 8 minutes until golden brown, then remove and cool on a wire rack.
-
-
Make the Filling:
-
In a large bowl, beat 4 (8-oz) packages softened cream cheese with an electric mixer until creamy, about 2 minutes.
-
Gradually add 1 cup white sugar, beating until fully blended.
-
Beat in 4 large egg yolks one at a time, scraping the bowl after each addition to ensure smoothness.
-
Mix in ½ cup sour cream, ¼ cup fresh lemon juice, 1 tbsp finely grated lemon zest, and 1 tsp vanilla extract until well blended.
-
-
Whip the Egg Whites:
-
In a separate clean bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
-
Gradually add ⅓ cup white sugar in a slow stream, beating until stiff peaks form (peaks should stand upright without collapsing). Avoid overbeating to prevent graininess.
-
Gently fold ⅓ of the meringue into the cream cheese mixture using a spatula, mixing carefully to avoid deflating.
-
Repeat twice with the remaining meringue, folding until no streaks remain.
-
-
Bake the Cheesecake:
-
Pour the filling into the cooled crust in the springform pan.
-
Place the springform pan in a large baking pan and pour hot (not boiling) water into the baking pan to reach 1 inch up the sides of the springform pan (water bath).
-
Bake for 50–55 minutes until the top is almost set (slight jiggle in the center).
-
Turn off the oven, prop the door open about 2 inches, and let the cheesecake rest in the oven for 1 hour until fully set.
-
Remove from the oven and water bath, cool to room temperature (about 1 hour), then refrigerate for at least 4 hours, preferably overnight.
-
-
Make the Blueberry Topping:
-
In a small saucepan, combine 1 cup blueberries and ⅓ cup white sugar.
-
Cook over medium heat, stirring occasionally, until berries begin to break down, about 6–8 minutes.
-
Strain the mixture through a sieve or cheesecloth over a bowl, reserving the juice and discarding the pulp.
-
Let the juice cool to room temperature.
-
In a medium bowl, mix the remaining 2 cups blueberries with 1 tsp fresh lemon juice and the cooled blueberry juice.
-
-
Serve:
-
Just before serving, remove the cheesecake from the springform pan and place on a serving platter.
-
Pour the blueberry topping over the cheesecake, spreading evenly.
-
Slice into 12 wedges and serve chilled, optionally with extra blueberries or whipped cream.
-
Cooking Tips
-
Softened Cream Cheese: Soften cream cheese at room temperature for 1 hour or microwave in 15-second bursts to ensure a smooth filling.
-
Folding Egg Whites: Use a gentle, figure-eight motion to fold meringue into the filling to maintain airiness; avoid stirring to prevent deflating.
-
Water Bath: Wrap the springform pan tightly with foil to prevent leaks; use hot tap water for the bath to avoid splashing.
-
Check Doneness: The cheesecake should have a slight jiggle in the center; overbaking can cause cracks or a dense texture.
-
Chilling: Refrigerate overnight for the best texture and flavor; cover loosely to avoid condensation on the surface.
FAQs
Q: Can I use frozen blueberries for the topping?
A: Yes! Thaw and drain frozen blueberries well to avoid excess moisture; use as directed for both the cooked juice and fresh berry mix.
Q: Why did my cheesecake crack?
A: Cracks can occur from overbeating egg whites, overbaking, or rapid temperature changes. Fold meringue gently, bake until just set, and cool slowly in the oven with the door propped open.
Q: Is the lemon flavor strong?
A: The lemon is bright but balanced by cream cheese and sugar. Reduce lemon juice to 3 tbsp or zest to 2 tsp for a milder flavor.
Q: Can I skip the water bath?
A: A water bath ensures even baking and a smooth texture, but you can skip it; bake at 325°F (165°C) for 55–60 minutes, watching for cracks or overbrowning.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use vegan cream cheese, sour cream, butter, and an egg substitute like aquafaba for the meringue; ensure sugar and vanilla are vegan-friendly.