CAMP OVEN LEMON SOUFFLE CHEESECAKE WITH BLUEBERRY TOPPING

INGREDIENTS:
(Crust)
1 1/4 cups graham cracker crumbs
2 tablespoons brown sugar, packed
1 tablespoon butter, melted

(Filling)
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

(Topping)
3 cups fresh blueberries or frozen blueberries, thawed
1/3 cup white sugar
1 teaspoon fresh lemon juice




DIRECTIONS:
1.      Preheat 14"-16" camp oven to 375 degrees F. Lightly grease 9" springform pan.
2.      To make the crust, mix the graham cracker 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 springform pan.
3.      Bake in preheated camp oven until golden brown, about 10 minutes. Remove springform pan from camp oven and cool on a rack.
4.      To make the filling, place the cream cheese in a mixing bowl and beat until creamy, about 2 minutes. Continue beating while gradually adding 1 cup 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 sour cream until well blended.
5.      Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 1/3 cup 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 to not deflate the egg whites, until no meringue streaks remain.  Cut an 18" square of aluminum foil and wrap around the outside bottom of the springform pan. Pour the filling into the prepared pan. Preheat camp oven to 375 degrees F.
6.      Place in camp oven, pour hot water into the camp oven up to 1" on the sides of the springform pan. Bake until the top is almost set, approximately 1 hour. Remove coals from lid and underside of camp oven and slide lid open just a bit. Rest the cake in the oven until completely set, about 1 hour longer. Carefully place the springform pan in a cold icechest for at least 4 hours, or overnight before serving.
7.      To make the topping, place 1 cup blueberries and sugar in an 8" camp oven or small skillet. Cook over medium heat until berries begin to break, 6-8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool.
8.      Mix remaining 2 cups 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.

I love camping  when there are delicious cakes and pastries. I'm going to try this out.