Lemon Soufflé Cheesecake with Blueberry Compote

Lemon Soufflé Cheesecake with Blueberry Compote


51 people made this

About this recipe: Enjoy this light and lemony cheesecake with a deliciously fresh blueberry compote. It's excellent as a summer dessert, especially if you can find wild berries.


Serves: 12 

  • Base
  • 125g (4¼ oz) digestive biscuit crumbs
  • 2 tablespoons dark brown soft sugar
  • 1 tablespoon butter, melted
  • Cheesecake
  • 900g (2 lb) cream cheese, softened
  • 200g (7 oz) caster sugar
  • 4 large egg yolks
  • 1 tablespoon finely grated lemon zest
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 125ml (4¼ fl oz) soured cream
  • 4 large egg whites
  • 5 tablespoons caster sugar
  • Compote
  • 500g (1¼ lb) fresh or frozen blueberries, thawed
  • 5 tablespoons caster sugar
  • 1 teaspoon fresh lemon juice

Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

  1. Preheat oven to 180 C / Gas mark 4. Lightly grease 23cm springform cake tin. Cut a 45cm square of aluminium foil and wrap around the outside bottom of the tin.
  2. To make the base, mix the digestive biscuit 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 tin.
  3. Bake in preheated oven until golden brown, about 8 minutes. Remove tin from oven and cool on a rack.
  4. To make the filling, place the cream cheese in a mixing bowl; beat until creamy, about 2 minutes. Continue beating while gradually adding 200g 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 soured cream until well blended.
  5. Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 5 tablespoons 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 until no meringue streaks remain. Pour the filling into the prepared tin and place in a large baking tin. Pour hot (not boiling) water into the baking tin up to 2cm on the sides of the springform tin.
  6. Bake in preheated oven until the top is almost set, 50 to 55 minutes. Turn off the heat, prop the oven door open slightly and allow cake to rest in the oven until completely set, about 1 hour longer. Refrigerate at least 4 hours or overnight before serving.
  7. To make the compote, place 150g blueberries and sugar in a saucepan; cook over medium heat until berries begin to break, 6 to 8 minutes. While still hot, strain the berries through a sieve or muslin placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool.
  8. Mix remaining 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.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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Reviews (2)


my god we loved it... very light went down very well thank u xxxxx - 22 Aug 2011


Oh dear what a disaster!! Where do I start??? I had terrible trouble with the amount of ingredients fitting into my extra large mixing bowl. Then put it in my non-fanned oven and the soufflé, souffled but once the heat was turned off it then sank, it caused a laugh at my dinner party and we renamed it Lemon Soufflé Torte cheesecake! It was very edible though and had the consistency of a baked NY Cheesecake NB: 1tbsp of lemon zest is roughly 6 to 8 lemons. Might try again with ¾ of the ingredients and with the temperature down a notch or two, but to be honest probably not - 21 Feb 2011

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