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Maria Scuor

Lemon Berry Pan Cheesecake

Serves: 8 - 10


Puff pastry is delicious! Add some cream and fruit and now you have a sinful dessert. This one is very simple to make.


Ingredients

2 puff pastry sheet thawed per directions on package

2 tbsp melted butter

2 tbsp sugar

1 pack instant lemon pudding

1 cup whole milk

1/ cup soft light cream cheese

Zest and juice of ½ lemon

1 cup Cool Whip

1 cup raspberries

2 cups strawberries

1/2 cup blackberries

1 tbsp sugar

Icing sugar

Good dark chocolate bar




Directions

  1. Preheat oven 425°F and line baking sheet with parchment

  2. Roll out pastry and fold up sides to form an edge around the pastry

  3. Prick the base of the pastry with a fork (this is called docking which allows steam to escape as it bakes and will stop it from puffing too much)

  4. Brush the pastry with butter and sprinkle 2 tbsp of sugar

  5. Bake for 15 minutes or until to golden brown, let fully cool on cooling rack

  6. While the crust is baking, beat lemon pudding and milk with electric mixer until pudding has thickened

  7. Add cream cheese, lemon zest and juice and beat until smooth and creamy

  8. Fold in Cool Whip until pudding has been fully incorporated into Cool Whip. Chill for an hour

  9. Slice strawberries and put all berries into a bowl

  10. Sprinkle 1 tbsp sugar and mix well

  11. To assemble, spread 80% of cream cheese mixture over the pastry evenly

  12. Place berries carefully all over the cake

  13. Using a piping bag or squeeze bottle pipe some cream on top of the berries

  14. Chill in refrigerator until ready to serve

Sprinkle with icing sugar and shave some chocolate on the cake



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