Lemon Souffle Cheesecake with Blueberry Topping Recipe

Posted by
Rate It!
Lemon Souffle Cheesecake with Blueberry Topping
Add your photo!
Ingredients
15
Count
Nutrition
258
Calories
Total time
80
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 inch springform pan. Cut an 18 inch square of aluminum foil, and wrap around the outside bottom of the pan.
  2. 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.
  3. Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack.
  4. 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. Mix in the lemon zest, lemon juice, vanilla, and sour cream until well blended.
  5. 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. Pour the filling into the prepared pan, and place in a large baking pan. Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan.
  6. 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.
  7. 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.
  8. 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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 258.4 Kcal (1082 kJ)
Calories from fat 79.78 Kcal
% Daily Value*
Total Fat 8.86g 14%
Cholesterol 78.29mg 26%
Sodium 182.47mg 8%
Potassium 111.71mg 2%
Total Carbs 39.65g 13%
Sugars 26.56g 106%
Dietary Fiber 1.48g 6%
Protein 5.94g 12%
Vitamin C 5.9mg 10%
Iron 0.8mg 5%
Calcium 38.7mg 4%
Amount Per 100 g
Calories 191.66 Kcal (802 kJ)
Calories from fat 59.17 Kcal
% Daily Value*
Total Fat 6.57g 14%
Cholesterol 58.07mg 26%
Sodium 135.34mg 8%
Potassium 82.86mg 2%
Total Carbs 29.41g 13%
Sugars 19.7g 106%
Dietary Fiber 1.1g 6%
Protein 4.41g 12%
Vitamin C 4.4mg 10%
Iron 0.6mg 5%
Calcium 28.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top