Puff Pastry enrobed Lemon Cheesecake

 

This is a spinoff the Cherry Cream Cheese Pie dessert I've written about here in the past.  Think a nice lemony cheesecake layer with a bit of tart curd swirled into it.  My wife declared it the best thing I've invented in a while. I have to agree.

I swear there are times I think I live in a grocery store horror movie.  Can you imagine a store not carrying lemon curd?  Easy fix either use Ina Garten's lemon curd recipe or your own, just have it at room temp when you are ready to pipe it onto the cheesecake filling.  If you are lazy, as I am at times, you can substitute lemon pie filling for the lemon curd.  Its just a bit sweeter than the lemon curds usually are.

Puff Pastry Enrobed Lemon Cheesecake

• 1 sheet frozen puff pasty (thawed)
• 1 8 oz package room temperature Cream Cheese
• zest of one lemon
• Juice of 1/2 lemon (about 2 tablespoons)
• Pinch of salt
• 1/2 c powdered sugar
• 1 egg (plus an extra for making an egg wash)
• 1 C lemon curd or lemon pie filling
• 2t turbinado sugar

Preheat oven to 425f.

In mixing bowl add cream cheese, zest, lemon juice, salt, powdered sugar and egg.  Beat until well incorporated and fluffy (about 3-4 minutes).

On floured cutting board place the puff pastry sheet and carefully unfold.  Lightly roll out until it is about 12" square.  Carefully move to a pie plate and gently tuck into the dish.  There will be corner hanging out, that is expected and planned.

Pour in the prepared cheesecake filling.  Fill the lemon curd into a piping bag or plastic "baggie" and pipe the curd onto the cheesecake layer in parallel lines.  With tooth pick swirl the curd around the cheesecake layer.

                                                 

Fold the flaps of puff pastry gently over the cheesecake layers.  Do not submerge, let the pastry just float on the cheesecake layer.

Make an egg wash with an egg and a tablespoon of water.  Brush the egg wash over the exposed pastry.  Sprinkle with turbinado sugar.

Place pie plate on a baking sheet and place in the preheated oven.  Bake 25-30 minutes until puffed and golden brown.  Place on wire rack to cool.  Serve room temperature.

Butterscotch Blondie Pots

 

My family are vultures.  This warm treat was so popular that they disappeared before I could get a pic of  them garnished with Vanilla Bean ice cream.  Its so meltingly good!  Its butterscotch taken to a new level.

One of things I recently gave a try is vanilla bean paste.  Its been around a few years and is seen on a lot of baking shows.  It's a game changer.  Much more intense vanilla flavor than the traditional extract.

Butterscotch Blondie Pots

1 C all purpose flour

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1 cup packed brown sugar

1/3 c melted and cooled butter

1 T vanilla bean paste (or extract)

2/3 c butterscotch chips

Preheat oven to 350f.  Take 6, 1 cup ramekins and spray with butter flavor nonstick spray.

Put flour, baking powder and baking soda in a sifter.  Sift into a bowl and set aside.

In stand mixer add brown sugar, salt and the cooled butter.  Beat on medium until light and fluffy.

Mix in vanilla bean paste until just incorporated.

With mixer on low gently fold in the flour a bit at a time until its all incorporated.  Fold in Butter scotch chips. 

Divide batter evenly into the ramekins.  Place on a baking sheet and bake 18-22 minutes until edges are starting to brown and the center is just set but still wiggly.  

When done place on a cooling rack and cool to room temp.  Garnish with a scoop of vanilla bean ice cream and enjoy!

NOTE left overs can be wrapped in plastic wrap until ready to use.  Simply remove the plastic wrap and zap in microwave oven 15-20 seconds to warm.  Serve as described above.