Description

Craving a dessert that’s light, zesty, and utterly indulgent? What if you could bake a Lemon Soufflé Cheesecake with a vibrant blueberry topping in just a few steps, creating a showstopping treat that’s perfect for any occasion? This exquisite recipe combines a buttery graham cracker crust, a creamy lemon-infused cheesecake filling with a soufflé-like texture, and a fresh blueberry topping that adds a burst of color and flavor.

Ingredients

For the Crust

Graham Cracker Crumbs (1¼ cups): Form a buttery, crunchy base.
Brown Sugar (2 tbsp, packed): Adds a subtle caramel sweetness to the crust.
Butter (1 tbsp, melted): Binds the crumbs for a cohesive crust.

For the Filling

Cream Cheese (4 [8 oz] packages, softened): Creates a rich, creamy cheesecake base.
White Sugar (1⅔ cups, divided): Sweetens the filling and meringue, balancing lemon’s tartness.
Large Egg Yolks (4): Add richness and structure to the custard-like filling.
Sour Cream (½ cup): Enhances creaminess and adds a slight tang.
Fresh Lemon Juice (¼ cup): Provides bright, zesty flavor.
Finely Grated Lemon Zest (1 tbsp): Intensifies citrus aroma.
Vanilla Extract (1 tsp): Rounds out flavors with a warm note.
Large Egg Whites (4): Whipped into meringue for a light, soufflé-like texture.

For the Blueberry Topping

Fresh or Frozen Blueberries (3 cups, thawed if frozen): Offer sweet-tart flavor and vibrant color.
White Sugar (⅓ cup): Sweetens the topping and helps break down berries.
Fresh Lemon Juice (1 tsp): Enhances the topping’s brightness.

Substitutions and Variations

Graham Cracker Crumbs: Use digestive biscuits, vanilla wafers, or gluten-free crackers; add 1 tsp cinnamon for warmth.
Brown Sugar: Swap with white sugar or coconut sugar for similar sweetness.
Butter: Use vegan butter or coconut oil for dietary needs.
Cream Cheese: Replace with low-fat cream cheese or vegan cream cheese (texture may vary).
White Sugar: Use a sugar-free sweetener (adjust to taste) or reduce to 1⅓ cups for less sweetness.
Sour Cream: Substitute with Greek yogurt or vegan sour cream.
Lemon Juice/Zest: Swap with lime or orange for a different citrus profile; use bottled juice if fresh is unavailable.
Egg Yolks/Whites: No direct substitute; for egg-free, try a commercial egg replacer (soufflé texture may not hold).
Blueberries: Use raspberries, blackberries, or mixed berries; canned pie filling works in a pinch.
Vegetarian: Naturally vegetarian; ensure cream cheese and sour cream are vegetarian-friendly.
Vegan: Use vegan cream cheese, vegan sour cream, vegan butter, plant-based milk, and egg replacer; top with vegan-friendly berry sauce.
Gluten-Free: Use gluten-free graham crackers; ensure all ingredients are gluten-free.

Optional Additions

Spices: Add ¼ tsp ginger or cardamom to the filling for warmth.
Toppings: Garnish with whipped cream, lemon slices, or mint leaves.
Crust: Mix ¼ cup chopped almonds or pecans into the crust for crunch.

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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 with an 18-inch square of aluminum foil to prevent water leakage.
- Tip: Ensure foil is tightly sealed; use a double layer if needed for a watertight seal.
Make the Crust:
- In a medium bowl, mix 1¼ 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 springform pan, using a flat-bottomed glass for a smooth layer.
- Bake for 8 minutes until golden brown, then cool on a wire rack.
- Tip: Press firmly but not too hard to avoid a dense crust; cool completely before adding filling.
Prepare the Filling:
- In a large bowl, beat 4 (8 oz) packages softened cream cheese with an electric mixer on medium speed until creamy, about 2 minutes.
- Gradually add 1 cup white sugar, beating until fully blended, about 1 minute.
- Add 4 egg yolks one at a time, beating well and scraping the bowl after each addition.
- Mix in ½ cup sour cream, ¼ cup fresh lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract until smooth.
- Tip: Ensure cream cheese is at room temperature to avoid lumps; scrape bowl frequently for even mixing.
Make the Meringue:
- In a clean, dry bowl, beat 4 egg whites with an electric mixer on medium-high speed until soft peaks form, about 2 minutes.
- Gradually add ⅓ cup white sugar in a slow stream, beating until stiff peaks form, about 2–3 minutes; avoid overbeating to prevent graininess.
- Gently fold ⅓ of the meringue into the cream cheese mixture using a spatula, then repeat twice more until no streaks remain, mixing carefully to maintain airiness.
- Tip: Use a wide, gentle folding motion to preserve volume; ensure bowls and beaters are grease-free for stable meringue.
Assemble and Bake:
- Pour the filling into the cooled crust, smoothing the top.
- 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.
- Bake for 50–55 minutes until the top is almost set (slight jiggle in the center).
- Turn off the oven, prop the door open 2 inches, and let the cheesecake rest in the oven for 1 hour to set completely.
- Tip: Check water level during baking; add more hot water if needed. Resting in the oven prevents cracking.
Chill the Cheesecake:
- Remove the cheesecake from the water bath, discard foil, and cool to room temperature, about 1 hour.
- Refrigerate for at least 4 hours, preferably overnight, to fully set.
- Tip: Cover loosely with plastic wrap after cooling to avoid condensation; chill thoroughly for clean slices.
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 break down, 6–8 minutes.
- Strain the mixture through a sieve or cheesecloth over a bowl, reserving the juice and discarding pulp.
- Let the juice cool to room temperature.
- In a medium bowl, mix the cooled juice with 2 cups fresh blueberries and 1 tsp fresh lemon juice.
- Tip: Press berries gently while straining to extract juice; prepare topping just before serving for freshness.
Serve:
- Run a knife around the edge of the cheesecake and remove the springform ring.
- Slice into 12 wedges and spoon blueberry topping over each piece just before serving.
- Garnish with whipped cream or mint if desired, and pair with coffee, tea, or a dessert wine.
- Tip: Use a sharp, hot knife (dipped in hot water and wiped dry) for clean slices; serve chilled for best texture.