Back to Lemon Souffle Cheesecake with Blueberry Topping recipe
A light, lemony cream cheese filling makes this cheesecake a perfect partner for its blueberry topping. If you can find wild blueberries, or huckleberries, use them, or substitute frozen thawed and drained blueberries.
An easy recipe for quick lemon souffles that never fails. Lemon curd is topped with a lemony souffle and baked into a light dessert.
Thank you, MerryMoBerry!! This was amazing. Brought it to a 4th of July bbq and everyone asked for the recipe and said it was the best cheesecake they had ever had! But, the water bath is not really necessary. It's enough to wrap the outside of the pan in heavy foil. That gives enough insulation to stabilize the cheese cake and it won't crack. I didn't find that the extra moisture from the water bath was required. I have made enough cheesecakes to try this with confidence and it was just fine. Freezing before cutting, as others have mentioned, is something I will do next time. I should have taken their advice but thought that the cake would be fine after sitting for about 48 hours. Nope. Freeze :)
Un-be-LIEVE-ABLE!!!!! Made this for Mother's Day, and it got RAVES from everyone! My brother nearly tackled me as I was wrapping the leftovers to take home! The only thing I did differently was used two blocks of lo-fat cream cheese (my secret!) with the full fat and just cooked the blueberries down with the sugar. Didn't feel like juicing and all that work. And no one was any wiser. I also used a 10" springform, and the cake rose to the edge of the pan. Thanks for a 10-star recipe!
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