There is a new sandwich in town; move over, ground beef! For a sandwich fit for a restaurant, add some fresh slaw on top!
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 hrs |
| Total Time: | 6 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ¼ cups graham cracker crumbs
- 2 tablespoons brown sugar, packed
- 1 tablespoon butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 4 large egg yolks
- 1 tablespoon finely grated lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 4 large egg whites
- ⅓ cup white sugar
- 3 cups fresh blueberries or frozen blueberries, thawed
- ⅓ cup white sugar
- 1 teaspoon fresh lemon juice
Instructions
- 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.
- 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.
- Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 19 g |
| Sodium | 306 mg |
| Sugars | 37 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the texture and amazing lemon taste! Followed the recipe exactly as written and would not change anything except to maybe try vegan cream cheese next time.
Yummy and very light for a nice summer desert. Thank you MerryMoberry!
This is the all-time best cheesecake recipe I have made. It has a rich flavor while not being overly sweetened and the consistency is just a bit lighter where it melts on your tongue and doesn’t stick your mouth shut. Follow the baking/cooling instructions to the LETTER. The sides pulled away from the pan and the top never cracked. I accidentally punctured my foil lining so my crust was soggy on the edge, but no one seemed to care! My father dislikes most sweets, but I noticed pieces disappearing at times when only he could be suspect. I will gladly use this recipe to experiment with other flavors (orange chocolate hazelnut, turtle pecan, pistachio… yum!)
A bit Time consuming to make but worth it! Followed ingredients and directions as provided. The only change I had to make was that I used a 10 inch springform pan as I do not have a 9” pan. I had seen other reviewers said there was too much batter for a 9 inch pan. The batter fit perfectly in the 10 inch pan. I also added 15 minutes to the 55 for baking to adjust for the larger 10” pan. Light and fluffy texture with a mild lemon flavor which is perfect for us. An Excellent summertime refreshing desert!
Tasted great! The only thing I changed was the crust. I used crushed Sandies cookies with 1/4 cup butter. I’m not a fan of graham cracker crusts. Other than that, I followed the recipe as printed. It was so good! Nice amount of lemon.
I’ve made this Lemon Soufflé Cheesecake twice. My family and neighbors devoured it. It’s light, smooth and lemony. I just had a neighbor stop me in the street to ask when I was going to make another one just for him. This will be in my baking regimen for a long time.
going to be amazing!
It’s okay but didn’t love it. For one thing, I put in more lemon juice than the recipe called for, and still can barely taste it. It tastes like a plain cheesecake. If I ever made again, I would at least double the lemon, if not triple it. Also the soufflé effect means it will turn very brown on top. That doesn’t affect the taste but if you’re wanting a traditional cheesecake, this one looks a little different.
I followed the instructions exactly and this turned out beautifully! This was definitely the best cheese cake I’ve ever eaten! I really appreciated the tip on freezing the cake slightly before cutting as that made it cut very nicely with a cake cutter put under warm water after every cut. With the blueberries in sauce drizzled on top and down the sides, each piece looked beautiful! I took it to a Thanksgiving dinner where there were 15 people and 4 pies and another dessert available. I took home very little while 3 pies didn’t even get touched and the other dessert only had 2 pieces eaten. I will most certainly make this recipe again and again!
This is also excellent as a vanilla cheesecake by using vanilla instead of the lemon juice .
Most definitely chef error but, I wrapped the springform pan in foil and placed in the water and it leaked into the bottom of the cheesecake. The crust was ruined. I would appreciate knowing if it would change the outcome if you just put the springform pan directly into the oven. The lemon cheesecake was lovely
Very good cheesecake, just not sure the process of cutting in egg whites is worth it
I followed the directions to the letter and it turned out perfectly. Nice change from the heavier New York-style cheesecakes. Nice fresh lemon-y flavor.
I made this as written, and it was a rather involved process but not difficult. The flavor and texture of the cheesecake were excellent. I chose this because I had a quince sauce on hand already, that had vanilla and lemon flavors in it. It was a lovely and festive finish for my Christmas dinner. Even my chocolaholic hubby said he wanted it again next year!
No changes, loved it as is!
I have made this countless time and substituted Erythritol for the sugar and crushed pecans for the crust to make a low carb cheesecake everyone swears is full sugar.
No changes, light and fluffy! You don’t mess with perfection!
I thought this cheesecake was wonderful, but was not a fan of the sauce. This sauce had a fine flavor, but was too runny. The blueberries stayed on top of the cheesecake and the juice just went all over my plate and seeped into the cheesecake. If I make this again, I will use a different sauce recipe.
I’ve made this recipe multiple times. It is what our family calls a “KEEPER”. I used sugar substitute(truvia blend or Swerve) without anyone even noticing. I also doubled the amount of lemon zest and made it crustless without any complications or changes in taste.
devoured this!
Loved the cheesecake, however the graham cracker crust was too dry, I will add another tablespoon of butter next time. I also cooked the blueberries in the sugar and strained them, making a little over a cup of juice, then whisked in a packet of gelatin, ;et it cool to room temperature, then poured it in the middle of the cooled cheesecake. I used an offset spatula to spread just to the edges. It made a beautiful firm blueberry ring around the top.