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
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Graham Cracker Crumbs (1 ¼ cups): Form a crunchy, sweet base for the cheesecake.
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Brown Sugar (2 tbsp, packed): Adds a subtle caramel flavor to the crust.
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Butter (1 tbsp, melted): Binds the crumbs for a cohesive, golden crust.
Filling
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Cream Cheese (4 8-oz packages, softened): Creates the rich, creamy foundation of the cheesecake.
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White Sugar (1 ⅔ cups, divided): Sweetens the filling (1 cup) and stabilizes the egg whites (⅓ cup).
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Large Egg Yolks (4): Add richness and help set the custard-like texture.
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Sour Cream (½ cup): Contributes tanginess and a smooth, creamy consistency.
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Fresh Lemon Juice (¼ cup): Infuses bright, tangy citrus flavor.
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Finely Grated Lemon Zest (1 tbsp): Enhances the lemony aroma and flavor.
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Vanilla Extract (1 tsp): Adds warmth and rounds out the flavors.
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Large Egg Whites (4): Whipped into a meringue for the soufflé-like, airy texture.
Blueberry Topping
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Fresh or Frozen Blueberries (3 cups, thawed if frozen): Provide sweet-tart flavor and vibrant color.
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White Sugar (⅓ cup): Sweetens the topping and helps create a syrupy juice.
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Fresh Lemon Juice (1 tsp): Brightens the blueberry flavor and balances sweetness.
Substitutions and Variations
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Crust: Use digestive biscuits, vanilla wafers, or gluten-free graham crackers; increase butter to 2 tbsp for a richer crust.
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Cream Cheese: Swap for reduced-fat cream cheese (not fat-free) or use vegan cream cheese for dairy-free (texture may vary).
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Sour Cream: Substitute with Greek yogurt or crème fraîche; use plant-based sour cream for dairy-free.
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Lemon Juice/Zest: Replace with lime or orange for a different citrus profile.
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Blueberries: Swap for raspberries, blackberries, or a mixed berry topping.
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Gluten-Free: Use gluten-free graham crackers and ensure all ingredients are gluten-free.
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Add-Ins: Mix 1 tsp almond extract into the filling or top with whipped cream for extra flair.
Instructions
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Prepare the Oven and Pan:
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Preheat the oven to 350°F (175°C).
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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.
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Make the Crust:
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In a medium bowl, mix 1 ¼ cups graham cracker crumbs and 2 tbsp packed brown sugar.
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Stir in 1 tbsp melted butter until thoroughly blended.
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Press the mixture evenly into the bottom of the prepared springform pan.
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Bake for 8 minutes until golden brown, then remove and cool on a wire rack.
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Make the Filling:
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In a large bowl, beat 4 (8-oz) packages softened cream cheese with an electric mixer until creamy, about 2 minutes.
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Gradually add 1 cup white sugar, beating until fully blended.
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Beat in 4 large egg yolks one at a time, scraping the bowl after each addition to ensure smoothness.
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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.
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Whip the Egg Whites:
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In a separate clean bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
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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.
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Gently fold ⅓ of the meringue into the cream cheese mixture using a spatula, mixing carefully to avoid deflating.
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Repeat twice with the remaining meringue, folding until no streaks remain.
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Bake the Cheesecake:
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Pour the filling into the cooled crust in the springform pan.
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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).
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Bake for 50–55 minutes until the top is almost set (slight jiggle in the center).
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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.
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Remove from the oven and water bath, cool to room temperature (about 1 hour), then refrigerate for at least 4 hours, preferably overnight.
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Make the Blueberry Topping:
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In a small saucepan, combine 1 cup blueberries and ⅓ cup white sugar.
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Cook over medium heat, stirring occasionally, until berries begin to break down, about 6–8 minutes.
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Strain the mixture through a sieve or cheesecloth over a bowl, reserving the juice and discarding the pulp.
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Let the juice cool to room temperature.
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In a medium bowl, mix the remaining 2 cups blueberries with 1 tsp fresh lemon juice and the cooled blueberry juice.
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Serve:
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Just before serving, remove the cheesecake from the springform pan and place on a serving platter.
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Pour the blueberry topping over the cheesecake, spreading evenly.
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Slice into 12 wedges and serve chilled, optionally with extra blueberries or whipped cream.
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Cooking Tips
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Softened Cream Cheese: Soften cream cheese at room temperature for 1 hour or microwave in 15-second bursts to ensure a smooth filling.
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Folding Egg Whites: Use a gentle, figure-eight motion to fold meringue into the filling to maintain airiness; avoid stirring to prevent deflating.
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Water Bath: Wrap the springform pan tightly with foil to prevent leaks; use hot tap water for the bath to avoid splashing.
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Check Doneness: The cheesecake should have a slight jiggle in the center; overbaking can cause cracks or a dense texture.
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Chilling: Refrigerate overnight for the best texture and flavor; cover loosely to avoid condensation on the surface.