Lemon Cheesecake with Shortbread Cookie Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
1/2 cup unsalted butter (room temperature) |
1/4 cup granulated sugar |
1/2 cup flour |
1/2 cup finely ground trefoil (shortbread) cookies |
2 pounds cream cheese |
1 cup mascarpone cheese |
1 1/2 cups sugar |
2 eggs |
2 1/2 teaspooons lemon zest |
2 tablespoon fresh squeezed lemon juice |
Directions:
1. Make crust: Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground Trefoils to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely.
2. Make cheesecake: Using an electric mixer, beat the cream cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Blend in the lemon zest and juice. Pour mixture into the cooled crust.
3. Set the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 350° F oven for approximately one hour or until the cake is set and the top is golden brown. Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.
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