Blooming Lemon Cheesecake with Strawberry and Rhubarb Compote
This delicious dessert from "Fearless in the Kitchen" host Christine Cushing blends the tangy taste of lemon with luscious summer strawberries. It’s the perfect way to end a light summer dinner.
Recipe developed by Christine Cushing; Fearless in the Kitchen airs on VIVA on Saturdays at 7:30 pm
| Servings |
| 24servings of cheesecake (Compote makes approx. 1 1/2 cups) |
| Servings |
| 24servings of cheesecake (Compote makes approx. 1 1/2 cups) |
Ingredients
- Lemon Curd
- 3 egg yolks
- 1 lemon grated zest
- 1/4 cup granulated sugar
- 1/4 cup lemon juice
- Filling
- 1 lb cream cheese room temperature
- 1/4 cup icing sugar
- 1 egg
- Assembly
- Phyllo dough as needed (about 2 packages)
- 1 cup unsalted butter melted
- icing sugar for garnishing
- Strawberry Rhubarb Compote for serving (optional)
- Strawberry and Rhubarb Compote
- 3/4 cup rhubarb cut into 1-inch pieces
- 1 3/4 cups strawberries quartered
- 1 cinnamon stick
- 1/2 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 1/2 vanilla bean or 1 tsp. pure vanilla extract
- Zest of 1/2 lemon
Servings: servings of cheesecake (Compote makes approx. 1 1/2 cups)
Units:
|
Ingredients
Servings: servings of cheesecake (Compote makes approx. 1 1/2 cups)
Units:
|
Instructions
Lemon Curd
- To cook the curd, you need a double boiler. Alternatively, just use a medium stainless steel bowl that tightly fits on top of a pot.
- Combine the egg yolks, sugar, lemon juice and zest in a stainless steel bowl. Put it over pot of simmering water, making sure the bottom of the bowl isn't touching the water (the bowl shouldn't touch the water because too high a heat will over cook the egg yolks and they will scramble). Stir with a wooden spoon until thickened and the foam has subsided, about 8 minutes.
- Remove from the heat, transfer the curd to a clean bowl and cover the surface of the lemon curd with plastic wrap. Chill for at least 30 minutes.
Filling
- Combine cream cheese and icing sugar in a medium bowl of a stand mixer fitted with the paddle attachment. Alternatively, mix with electric hand beaters. Beat the mixture on medium speed until light and creamy. Add the egg and chilled lemon curd and beat on medium speed just until well blended.
Assembly
- Preheat oven to 375 degrees F. Brush 24 muffin cups lightly with melted butter.
- While working with phyllo, keep covered with lightly dampened towel. Cut phyllo sheets roughly into 6-inch squares.
- Lay one square of phyllo on a board and brush lightly with melted butter. Lay another square on top but turn it 45 degrees, brush with more butter, repeat so there are 3 layers of phyllo.
- Fit prepared phyllo to muffin cup. Place 1 heaping tbsp. of filling in the centre of the phyllo. Bring ends of phyllo together to create a blossoms. Twist to secure. Brush tops with more butter. Repeat to make 24 blossoms.
- Bake until phyllo blossoms are golden brown and crisp and the filling is cooked through, about 15 to 18 minutes. Let cool slightly before serving. Serve blossoms warm with Strawberry and Rhubarb Compote.
Strawberry and Rhubarb Compote
- In saucepan over medium low heat add rhubarb, strawberries, cinnamon stick, sugar, cornstarch, vanilla bean and lemon zest. Stir the mixture occasionally so not to burn. Cook until rhubarb is soft and mixture thickens, about 8 to 10 minutes. Cool completely. Remove cinnamon stick and vanilla bean.
