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Lemon puff cheesecake

Thick layers of creamy, lemony filling sandwiched between crispy puff pastry. This is not like any cheesecake you’ve had before. It looks impressive but it’s easy to make and will thrill all your lemon-lover friends.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.


10 Ingredients


  • 3 sheets frozen puff pastry, just thawed

  • 1 egg, lightly whisked

  • 60ml (1/4 cup) boiling water

  • 3 tsp gelatine powder

  • 500g cream cheese, at room temperature

  • 155g (3/4 cup) caster sugar

  • 2 tsp vanilla bean paste

  • 300ml carton thickened cream, whipped to soft peaks

  • 200g (2/3 cup) bought lemon curd

  • Pure icing sugar, to dust

7 Method Steps


  • Step 1

    Preheat oven to 200C/180C fan forced. Grease and line a 20cm (base size) round springform pan. Line 3 baking trays with baking paper.

  • Step 2

    Place 1 pastry sheet on a clean work surface. Use a 22cm plate as a guide to cut out a circle. Place on a prepared tray. Brush with egg
    (1 egg, lightly whisked)
    . Prick all over with a fork. Repeat with 1 of the remaining pastry sheets to make 1 more circle.

  • Step 3

    Place remaining pastry sheet on a clean work surface. Use a 20cm plate as a guide to cut out a circle. Cut circle into 10 wedges. Place wedges on remaining tray and brush with egg. Bake pastry wedges and circles, rotating trays occasionally, for 10-15 minutes or until puffed and golden. Set aside to cool completely.

  • Step 4

    Meanwhile, place the boiling water
    (60ml (1/4 cup) boiling water)
    in a heatproof jug. Sprinkle with the gelatine
    (3 tsp gelatine powder)
    . Use a fork to whisk until gelatine dissolves.

  • Step 5

    Use electric beaters to beat cream cheese
    (500g cream cheese, at room temperature)
    , sugar
    (155g (3/4 cup) caster sugar)
    and vanilla
    (2 tsp vanilla bean paste)
    in a bowl until pale and creamy. Gradually add the gelatine mixture, beating constantly, until combined. Use a spatula to fold the whipped cream into the cream
    (300ml carton thickened cream, whipped to soft peaks)
    cheese mixture until just combined.

  • Step 6

    Place 1 pastry circle in the base of the prepared pan (see notes). Pour half the cream cheese mixture into pan. Dollop spoonfuls of half of the lemon curd
    (200g (2/3 cup) bought lemon curd)
    randomly over the cream cheese mixture then use a knife or skewer to create a ripple effect. Top with remaining pastry circle, trimming to fit if necessary. Pour over remaining cheese mixture. Dollop spoonfuls of remaining lemon curd randomly over the cream cheese mixture then use a knife or skewer to create a ripple effect. Top with pastry wedges. Place in the fridge for 5 hours or until set.

  • Step 7

    Transfer cake to a serving platte. Dust with icing sugar to serve.
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Recipe Notes

Bake the pastry offcuts, then crush them and use them to decorate the side of the cake. Alternatively, store the baked offcuts in an airtight container for up to 2 days and use as a topping for ice-cream. 

You may need to trim the pastry circles slightly if they don’t fit in the pan.

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