Photo: Toa Heftiba
Lemon Souffle Cheesecake with Blueberry Topping
15 ingredients
30 min + 50 min
12 servings
openrecipes
"Enjoy this light and lemony cheesecake with its delicious blueberry topping. It's excellent as a summer dessert, especially if you can find wild blueberries or huckleberries, or use frozen thawed and drained blueberries."
Estimated Nutrition (whole recipe, rough)
602
Calories
28g
Protein
30g
Fat
57g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 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
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 4 large egg whites
- 1/3 cup white sugar
- 3 cups fresh blueberries or frozen blueberries, thawed
- 1/3 cup white sugar
- 1 teaspoon fresh lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes