Claim Jumper's Lemon Bar Brulee With Raspberry Sauce Recipe

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
1 jar (11 ounce size) lemon curd

Brulee Topping
1/3 cup brown sugar, packed

Fresh Raspberry Sauce
12 ounces frozen unsweetened raspberries, thawed
1/3 cup sugar, more as needed
1 cup water
1 1/2 tablespoon cornstarch

directions

Preheat the oven to 350 degrees F.

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 9x9 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.

Preheat broiler. Press brown sugar through strainer over lemon curd to cover completely and evenly. Watching closely, broil 4 to 6 inches from heat source until sugar bubbles and caramelizes, about 2 minutes, (watch closely as it doesn't take long and could burn).

Serve at room temperature with a drizzle of raspberry sauce on plate and a side of sweetened whipped cream.

For the raspberry sauce: Puree raspberries 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.

nutrition data

458 calories, 25 grams fat, 56 grams carbohydrates, 5 grams protein per serving.

reviews & comments

Todd REVIEW:
December 23, 2018

worked fine! i mashed up shortbread cookies for the crust,and used a 9 inch pie pan.you really need a torch to nail the topping....oh well Next time...
AER REVIEW:
January 1, 2014

I made this as directed. Unfortunately it has a number of issues. 1. The crust is too much for a 9x9 baking dish. 2. The creem cheese filling is not enough for the 9x9 dish 3. Used real lemon curd as the top, not out of a jar. It didn't set well enough. This ones on me. Next time I'll use some Knox gelatin to get it to set. I did follow the directions for making t he lemon curd, cooking till it thickened at 170F. Overall, the flavor of the lemon curd was outstanding. The crust being pre-baked was to hard [right temp & time in oven] and the cheese portion wasa overwhemled by the lemon curd. I will try again and use different proportions. Cheers

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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