Lemon Souffle Cheesecake with Blueberry Topping

Name: Lemon Souffle Cheesecake with Blueberry Topping
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 12
Cuisine: Mediterranean, French, European
Ingredients: 710 milliliters fresh blueberries or frozen blueberries, thawed; 2 Tbsps brown sugar, packed; 1 Tbsp butter, melted; 907 grams packages cream cheese, softened; 4 larges egg whites; 4 larges egg yolks; 296 milliliters graham cracker crumbs; 1 teaspoon fresh lemon juice; 1 Tbsp finely grated lemon zest; 118 milliliters sour cream; 1 teaspoon vanilla extract; 79 milliliters white sugar

Lemon Souffle Cheesecake with Blueberry Topping requires approximately 6 hours and 20 minutes from start to finish. One serving contains 399 calories, 8g of protein, and 31g of fat. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have cream, sugar, butter, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. If you like this recipe, you might also like recipes such as Blueberry lemon cakes with cheesecake topping, Best Cheesecake With Blueberry Topping, and Cheesecake With Blueberry Topping.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 inch springform pan.

Equipment you will use

Springform Pan

Oven

Cut an 18 inch square of aluminum foil, and wrap around the outside bottom of the pan.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Frying 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.

Ingredients you will need

Graham Cracker Crumbs

Brown Sugar

Butter

Crust

Equipment you will use

Bowl

Frying Pan

Bake in preheated oven until golden brown, about 8 minutes.

Equipment you will use

Oven

Remove pan from oven and cool on a rack.

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Cream Cheese

Egg Yolk

Sugar

Equipment you will use

Mixing Bowl

Mix in the lemon zest, lemon juice, vanilla, and sour cream until well blended.

Ingredients you will need

Lemon Juice

Lemon Zest

Sour Cream

Vanilla

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.

Ingredients you will need

Cream Cheese

Egg Whites

Sugar

Equipment you will use

Bowl

Pour the filling into the prepared pan, and place in a large baking pan.

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Baking Pan

Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Baking 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.

Equipment you will use

Oven

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.

Ingredients you will need

Blueberries

Berries

Juice

Sugar

Equipment you will use

Cheesecloth

Sauce Pan

Sieve

Bowl

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.

Ingredients you will need

Blueberry Juice

Blueberries

Lemon Juice

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

710milliliters

fresh blueberries or frozen blueberries, thawed 2Tbsps

brown sugar, packed 1Tbsp

butter, melted 907grams

packages cream cheese, softened 4larges

egg whites 4larges

egg yolks 296milliliters

graham cracker crumbs 1teaspoon

fresh lemon juice 1Tbsp

finely grated lemon zest 118milliliters

sour cream 1teaspoon

vanilla extract 79milliliters

white sugar

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Chateau La Grange Clinet Bordeaux Superiore. It has 4.7 out of 5 stars and a bottle costs about 16 dollars.