Lemon Cheesecake Souffle with Blueberry Topping

Follow our step-by-step guide on how to make Lemon Cheesecake Souffle with Blueberry Topping.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   Prepare a 9-inch springform pan by lightly greasing it and wrapping the bottom with an 18-inch square of aluminum foil to guard against any leaks.

3. Step 3

   For the crust, mix graham cracker crumbs and brown sugar in a medium bowl, then blend in melted butter until the mixture is cohesive.

4. Step 4

   Firmly press this delightful blend into the bottom of your prepared springform pan.

5. Step 5

   Bake the crust in the preheated oven for about 8 minutes, or until it turns a lovely golden brown.

6. Step 6

   Once done, let it cool on a wire rack.

7. Step 7

   Now, let’s create the luscious filling.

8. Step 8

   In a large bowl, beat softened cream cheese with an electric mixer until it’s creamy and smooth, which should take around 2 minutes.

9. Step 9

   Gradually incorporate 1 cup of sugar while continuing to mix until fully blended.

10. Step 10

    Add the egg yolks one at a time, ensuring each is well mixed before adding the next.

11. Step 11

    Then, stir in sour cream, 1/4 cup of lemon juice, lemon zest, and vanilla extract until the mixture is velvety.

12. Step 12

    In a separate clean bowl, whip the egg whites with an electric mixer until soft peaks form.

13. Step 13

    Gradually add 1/3 cup of sugar, continuing to beat until stiff peaks develop, but be cautious not to overbeat.

14. Step 14

    Gently fold one-third of the meringue into the cream cheese mixture, repeating this process with the remaining meringue until everything is beautifully combined.

15. Step 15

    Pour this heavenly filling into the crust in the springform pan.

16. Step 16

    To create a gentle baking environment, place the springform pan inside a larger baking pan and pour hot (not boiling) water into the larger pan until it reaches about 1 inch up the sides of the springform pan.

17. Step 17

    Bake in the preheated oven for 50 to 55 minutes, or until the top is nearly set.

18. Step 18

    Once baked, turn off the oven, prop the door open about 2 inches, and allow the cheesecake to rest inside for about an hour until it’s completely set.

19. Step 19

    For the best flavor, refrigerate for at least 4 hours or overnight before serving.

20. Step 20

    For a delightful topping, combine 1 cup of blueberries and the remaining 1/3 cup of sugar in a small saucepan.

21. Step 21

    Cook over medium heat for 6 to 8 minutes until the berries start to break down.

22. Step 22

    Strain this mixture through a sieve or cheesecloth into a bowl, reserving the juice and discarding the pulp.

23. Step 23

    Let the juice cool.

24. Step 24

    In another medium bowl, mix the remaining 2 cups of blueberries with 1 teaspoon of lemon juice, then stir in the cooled blueberry juice.

25. Step 25

    Just before serving, pour this vibrant blueberry topping over your cheesecake, transforming it into a stunning dessert that’s sure to impress.

26. Step 26

    Enjoy every bite of this creamy, fruity masterpiece!.