Deep Dish Lemon Soufflé Cheesecake with Blueberry Topping

26 Jun

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One of my dearest friend’s, Ashley, and I made this on my birthday last month. It’s a riff on another friend’s recipe. I am in love with the flavor combo of lemon and blueberry so to me this is pure perfection!

Time: 30 minutes + 90 bake + cool                      Serves: 8-10

Ingredients


  • Crust


  • 1 tsp brown sugar
  • 30 Canelitas cookies (Mexican cinnamon cookies), processed to crumbs equaling 2 1/2 cups
  • 1/2 tsp cinnamon
  • 13 tbsp unsalted butter, melted
  • Filling


  • 32 oz cream cheese, room temperature
  • 4 egg yolks
  • 6 egg whites
  • 1/3 tsp salt
  • 1/4 tsp cream of tartar
  • 1/4 cup lemon juice
  • 1 1/2 tbsp lemon zest
  • 1 1/2 cups sugar, divided
  • 1/2 cup whipping cream
  • 2 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • Blueberry Topping


  • 3 cups blueberries
  • 1/3 cup sugar
  • 1 tbsp lemon zest

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Here are the Canelita cookies. And me! With my Mexican feast and delicious cocktail. Not a bad way to spend a birthday, not at all.

How to make it


  • Crust


  • Combine cookie crumbs, cinnamon, and melted butter (reserve one tbsp)  in a mixing bowl.
  • Spread remaining tbsp of melted butter on bottom and sides of a 6-inch spring-form pan. Sprinkle brown sugar around bottom.
  • Press cookie crumb mixture into the bottom of the spring-form pan. Press down to make an even crust, going up the sides to create a deep-dish effect.
  • Wrap pan in aluminum foil to prevent the water bath from seeping in. Place in refrigerator to firm up while you make the filling.
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  • Filling


  • Preheat oven to 325F.
  • Put a pot of water on to simmer.
  • Place cream cheese in a large mixing bowl and beat until creamy. Continue beating, and gradually add 3/4 cup sugar. 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, 1/4 tsp salt and heavy cream until well blended.
  • In a separate bowl, with clean dry beaters, combine egg whites, 1/3 tsp salt, and cream of tartar. Begin to beat, gradually adding remaining 3/4 cup sugar. Beat until soft peaks form, about 3-5 minutes. Do not over-beat.
  • In three parts, fold egg white mixture into cream cheese mixture.
  • Remove pan from refrigerator. Place pan in a large roasting pan and pour hot water around it, going about 3/4 up the sides.
  • Place in middle rack of oven and bake for 90 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
  • Once cooled, place in refrigerator for at least two hours before you plan to serve.
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  • Topping


  • Combine 1 1/2 cups of blueberries, sugar, and lemon zest in a small saucepan. Cook on medium heat for 6-8 minutes until the berries burst. Remove from heat and stir in remaining berries. Set aside to cool.
  • Once cooled completely, spread over top of cooled cheesecake.

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4 Responses to “Deep Dish Lemon Soufflé Cheesecake with Blueberry Topping”

  1. zoealexis June 26, 2013 at 11:15 pm #

    I like how this cheesecake is a nod at a something as fluffy and decadent as lemon souffle. Sounds lovely, especially with that generous blueberry topping!

    • detroittokyo November 12, 2013 at 6:58 pm #

      Thank you! I hope you’ll try it sometime.

  2. LFFL July 9, 2013 at 5:53 am #

    Looks good!

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