Lemon Brulee

By PamBoling

Ingredients

• --Crust--
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/2 cup butter, softened
• --Filling--
• 8 ounces cream cheese
• 1/3 cup white sugar
• 2 tablespoons lemon juice
• 1/2 cup heavy whipping cream, whipped
• --Lemon Curd--
• (See recipe for lemon curd--)
• --Brulee Topping--
• 1/3 cup brown sugar, packed
• --Fresh Strawberry Sauce--
• 12 ounces frozen unsweetened strawberries, thawed
• 1/3 cup sugar, more as needed
• 1 cup water
• 1 1/2 tablespoon cornstarch

Preparation

Step 1

Preheat the oven to 350 degrees.
For the crust: In a medium bowl, stir together all-purpose flour and sugar. Cut in butter until the mixture is crumbly. Press firmly into the bottom of a 9×9 inch baking pan. Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.
In a bowl, beat cream cheese, sugar and lemon juice. Whip cream, and fold into cream cheese mixture. Spread into pan over shortbread crust. Place in refrigerator until chilled throughout, approx. 30 minutes.
After cheesecake is set, top with lemon curd and smooth surface. Put back in the refrigerator until ready to serve.
Press brown sugar through strainer over lemon curd to cover completely and evenly. Using a brulee torch, heat the sugar until it turns a bronze color. You can also make individual brulees in small ramekins.
Serve at room temperature with a drizzle of raspberry sauce on plate and a side of sweetened whipped cream.
For the strawberry sauce: Puree strawberries in blender with water until smooth. Strain into small saucepan, pressing puree through mesh. Whisk sugar and cornstarch into sauce. Cook all ingredients together over medium-high heat until thickened and clear.
Remove from heat and add more sugar if necessary and set aside to cool slightly before serving or transfer topping to a nonmetallic container. Cover and chill until ready to use.