Indulge your senses with a delectable dessert that marries the refreshing zest of lemon with the sweet allure of blueberries. The Lemon Souffle Cheesecake with Blueberry Topping is not only visually appealing but also a delightful treat for any occasion. Below, you’ll find the recipe to create this exquisite dessert that will impress your guests and satisfy your sweet cravings.
Lemon Souffle Cheesecake with Blueberry Topping
This creamy and smooth cheesecake is lightened with a souffle-like texture, making it a perfect end to any meal. The blueberry topping adds a colorful and fruity contrast that enhances the overall experience.
Ingredients
- For the Cheesecake:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 teaspoon granulated sugar
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- For the Blueberry Topping:
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 teaspoon of sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in 1 cup of sugar, mixing until well combined.
- Add the eggs, one at a time, mixing after each addition. Incorporate the sour cream, lemon juice, lemon zest, and vanilla extract until the batter is smooth.
- Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula and bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside for an hour. This helps to prevent cracking. After an hour, remove it from the oven and let it cool at room temperature before refrigerating for at least 4 hours or overnight.
- For the blueberry topping, combine the blueberries, sugar, cornstarch, lemon juice, and water in a saucepan over medium heat. Cook until the mixture begins to thicken and the blueberries burst, about 5-8 minutes. Remove from heat and let cool.
- Once the cheesecake is completely chilled, spread the blueberry topping over it before serving.
This Lemon Souffle Cheesecake with Blueberry Topping is perfect for gatherings or a delightful treat for yourself. Enjoy every creamy and fruity bite!