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.