Lemon Shortbread Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A smooth, delicate cheesecake. Lemon zest in the crust brings out the tang of the cheese. Prep and Cook Time: 1 1/2 hours, plus at least 4 hours cooling and chilling time. Ingredients:
7 ounces shortbread cookies |
2 tablespoons plus 1 tsp. finely grated fresh lemon zest (from about 3 lemons), divided |
1 cup sugar, divided |
12 ounces fresh, mild goat cheese (such as haystack boulder chèvre) |
10 ounce cream cheese |
1 1/2 tablespoons fresh lemon juice, divided |
1 teaspoon finely grated fresh orange zest |
1/2 cup sour cream |
1 teaspoon vanilla |
2 eggs |
8 to 10 medium strawberries, stemmed |
Directions:
1. Preheat oven to 325°. Crumble cookies into a food processor and pulse until finely ground. In a medium bowl, toss 2 tbsp. lemon zest with 1 1/2 tbsp. sugar. Add cookie crumbs and mix well. Butter sides of an 8-in. pan with removable rim and press cookie mixture into bottom; bake 15 minutes. Remove from oven and let cool in pan.
2. Lower temperature to 275°. In standing mixer fitted with paddle attachment, beat goat cheese and cream cheese until light and fluffy. Add remaining lemon zest, 1 tbsp. lemon juice, the orange zest, 3/4 cup sugar, the sour cream, and the vanilla; beat well. Scrape bowl and add eggs; beat well.
3. Pour batter onto crust and bake about 1 hour, or until set on the sides but still quite jiggly in the center and only slightly sticky. Turn oven off, crack oven door, and let cake cool in oven 2 hours. Remove and let cool completely; then chill, covered, at least 2 hours and up to overnight.
4. Run a thin knife between cake and rim of pan and remove rim. Thinly slice strawberries, then toss with remaining 2 1/2 tbsp. sugar and lemon juice. Arrange on cake.
5. Note: Nutritional analysis is per serving.
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