Lemon Cheesecake Creme Brulee Croissants Recipe

Name: Lemon Cheesecake Creme Brulee Croissants
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 6 large croissants; 1 cup cheesecake filling, such as Philadelphia® Cheesecake No-Bake; 1/4 cup lemon curd; 1 teaspoon lemon zest; 1 cup white sugar; 1/4 cup water

Cook Time: 10 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings.

6 large croissants
1 cup cheesecake filling, such as Philadelphia Cheesecake No-Bake
1/4 cup lemon curd
1 teaspoon lemon zest
1 cup white sugar
1/4 cup water

Directions

Combine the cheesecake filling, lemon curd, and lemon zest in a bowl. Stir the ingredients well until fully incorporated.
Transfer the mixture to a piping bag or a large zip-top bag. Cut a small corner off the bag to create an opening for piping.
Use a paring knife to make a small slit along the side of each croissant. The cut should be big enough to pipe in about 3 tablespoons of the filling.
Fill each croissant with the prepared mixture, making sure to evenly distribute the filling inside each roll.
Place the filled croissants on a wire rack set inside a lined baking sheet to catch any excess drippings from the filling.
In a small saucepan, add the sugar and water. Bring the mixture to a simmer over medium-high heat.
Reduce the heat to medium-low and cook the sugar-water mixture, without stirring, until it becomes lightly golden brown. This should take about 10 minutes.
Remove the saucepan from the heat and carefully pour the sugar syrup evenly over the prepared croissants, coating them lightly.
Allow the croissants to stand for 10 to 15 minutes, letting the glaze cool and harden slightly on top.

Note from the Editor: Nutrition for this recipe includes the full amount of glaze. The actual amount consumed will vary depending on how much glaze is used.

Nutrition Facts (per serving)

Calories: 840
Total Fat: 34g (44% Daily Value)
Saturated Fat: 19g (93% Daily Value)
Cholesterol: 102mg (34% Daily Value)
Sodium: 897mg (39% Daily Value)
Total Carbohydrate: 121g (44% Daily Value)
Dietary Fiber: 5g (16% Daily Value)
Total Sugars: 45g
Protein: 14g (28% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 284mg (22% Daily Value)
Iron: 2mg (12% Daily Value)
Potassium: 400mg (9% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

History of Origin:

The Lemon Cheesecake Creme Brulee Croissants are a modern twist on classic French pastries, blending the delicate flakiness of croissants with the tangy zest of lemon and the richness of cheesecake filling. This innovative dessert merges elements from multiple culinary traditions. The croissant itself hails from France, originating in the 17th century, while cheesecake, with roots in ancient Greece, evolved into the creamy, no-bake varieties we see today. Creme brulee, a rich French custard dessert topped with a hard caramelized sugar layer, adds a signature crunch and decadence to the croissants. Combining these diverse elements into one pastry results in a luxurious dessert that has quickly become popular in modern American brunch and dessert menus.

Regional Features:

While the croissant originates in France, this particular dish has been embraced worldwide, especially in the United States, where dessert innovation is highly celebrated. The use of lemon curd and cheesecake filling is a distinctly American adaptation, adding a tangy brightness to balance the richness of the buttery croissants. In certain regions, such as the Southern United States, it's common to see citrus flavors paired with desserts, making this recipe a natural fit for those local tastes. The caramelized sugar on top adds another regional influence, reminiscent of the American love for the "brulee" style of desserts, which has gained widespread popularity.

How It Differs from Similar Dishes:

Although this pastry shares elements with other well-loved treats such as cream-filled croissants or lemon tarts, its unique combination of textures and flavors sets it apart. Traditional croissants are typically filled with chocolate, almond paste, or fruit jams, but the Lemon Cheesecake Creme Brulee Croissants offer a much richer, more decadent experience due to the creamy cheesecake filling. The addition of caramelized sugar on top, which mimics the crunchy top of creme brulee, introduces a texture contrast that elevates this dessert beyond other filled croissants. Unlike a simple lemon tart or cheesecake, this creation uses croissants as a base, making it a fusion of buttery pastry and luxurious filling that is not commonly found in more traditional desserts.

Where It Is Typically Served:

Lemon Cheesecake Creme Brulee Croissants are often served as a brunch item, at dessert buffets, or during special occasions like holidays and family gatherings. Their combination of sweetness and texture makes them a crowd-pleaser for those who enjoy a rich, indulgent pastry. You'll often find them in modern American bakeries or cafes, particularly those that specialize in fusion pastries or upscale brunch offerings. This treat can also be served at high-end restaurants or catered events where a touch of elegance is needed. Their impressive presentation, with the shiny, caramelized sugar on top, makes them perfect for occasions that call for a visual impact.

Fun Facts:

The croissant's shape is believed to be inspired by the crescent moon, a symbol of victory for the Austrians after their defeat of the Ottoman Empire in 1683. It wasn't until the pastry made its way to France that it evolved into the buttery, flaky version we know today.
Cheesecake dates back to ancient Greece, where it was served to athletes during the first Olympic Games. The Romans later introduced it to the rest of Europe, and it evolved into many regional varieties, including the no-bake version popular in the United States today.
The process of caramelizing sugar to make the crunchy topping of a creme brulee involves carefully heating sugar until it melts and hardens, a technique that dates back to the 17th century French court. In fact, creme brulee itself was once a royal favorite, served at the court of King Louis XV.
Lemon is a versatile ingredient in desserts, often used to balance richness and add freshness. Its popularity in American sweets can be traced back to the countrys early citrus-growing regions, particularly Florida and California.

Whether you are an adventurous baker or a dessert enthusiast, these Lemon Cheesecake Creme Brulee Croissants provide a unique way to experience the fusion of French pastry and American innovation. Enjoy them as a special treat for yourself or serve them at your next gathering, and impress your guests with a sweet, tangy, and crispy masterpiece.

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FAQ about Lemon Cheesecake Creme Brulee Croissants Recipe

These croissants should be stored in an airtight container at room temperature for up to 2 days. If you need to store them longer, you can refrigerate them, but the caramelized sugar may lose its crunchy texture. To maintain the crispness, you can reheat the croissants in the oven for a few minutes before serving.

Yes, you can freeze the croissants. It's best to freeze them after they've been filled with the cheesecake mixture but before the sugar syrup has been added. Place the filled croissants on a baking sheet in a single layer, freeze them, and once frozen, transfer them to a freezer-safe bag or container. When you're ready to enjoy them, thaw in the fridge overnight and then glaze with the caramelized sugar syrup before serving.

Yes, you can use any no-bake cheesecake filling or even a homemade version if you prefer. Just make sure it has a similar consistency so that it pipes easily into the croissants. Cream cheese-based fillings work particularly well.

Yes, you can prepare the croissants and fill them ahead of time. After filling, store them in the fridge for up to a day. Add the caramelized sugar glaze just before serving to keep the topping crunchy. You can also prepare the cheesecake mixture and lemon curd mixture the night before.

If you'd like, you can substitute the croissants with other pastries such as puff pastry or even brioche rolls. Just make sure they are flaky and will hold up to the filling. Adjust the baking time if needed depending on your pastry choice.

If you don't have lemon curd, you can substitute it with a lemon-flavored jam, or even make a quick homemade lemon curd using eggs, sugar, lemon juice, and butter. It’s important to have that tangy, sweet element to balance the richness of the cheesecake filling.

If the sugar syrup becomes too dark and starts to taste burnt, it's best to discard it and start over. The syrup should be golden brown, not dark brown. If it gets too thick before you're ready to pour it, you can gently heat it with a little water to thin it out.