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    You are in: Home / Recipes / Lemon Cheesecake With Shortbread Cookie Crust Recipe
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    Lemon Cheesecake With Shortbread Cookie Crust

    Lemon Cheesecake With Shortbread Cookie Crust. Photo by diner524

    1/1 Photo of Lemon Cheesecake With Shortbread Cookie Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Annacia's Note:

    Sweet, tart and rich cheesecake that is perfect for all seasons. Pure creamy dreamy heaven. Chill 6 hrs or overnight.

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    Units: US | Metric




    1. 1
      Make crust:.
    2. 2
      Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
    3. 3
      Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
    4. 4
      Press the mixture evenly into the bottom of a 9-inch springform pan.
    5. 5
      Bake the crust at 350° F for 20-25 minutes, or until golden brown.
    6. 6
      Allow the crust to cool completely.
    7. 7
      Make cheesecake:.
    8. 8
      Using an electric mixer, beat the cream cheese until light and smooth.
    9. 9
      Add the mascarpone cheese and sugar and continue to beat on medium speed.
    10. 10
      Add the eggs one at a time.
    11. 11
      Blend in the lemon zest and juice.
    12. 12
      Pour mixture into the cooled crust.
    13. 13
      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.
    14. 14
      Place in a 350° F oven for approximately one hour or until the cake is set and the top is golden brown.
    15. 15
      Remove the cake from the roasting pan and place on a wire rack.
    16. 16
      Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.

    Ratings & Reviews:

    • on July 16, 2009


      This was a really great cheesecake! I did however have a few mishaps while making this dessert (completely my fault, nothing to do with the recipe). I mixed the crust together and let it bake (the crust is fabulous) and I got out the ingredients for the filling. While the crust was cooling I mixed all the filling ingredients together and then poured them into the crust only to find afterwards that I had one block of cream cheese still sitting on my counter! So 3 blocks of cream cheese ended up in my cake (still tasted great). Finally when I went to put the cheesecake in the oven to bake I realized my pizza stone (I store it in the bottom of my oven when I am not using it) was covered with oil. Well, it turns out my cheesecake pan is getting to so old it has decided to start leaking and butter from the crust cooking had been dripping out. I opted to not give the cake a water bath at that point. Even with all these issues it still tasted wonderful and I get to go buy a new cheeseake pan! Will be making this again soon with all 4 blocks of cheese and the proper water bath. Made for PRMR.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2011


      Absolutely wonderful cheesecake! I had some homemade shortbread on hand & used that in the crust, then pretty much followed the recipe on down, although I did increase the lemon zest to 3 generous teaspoons ~ Love the taste of lemon, we do! Thanks for sharing this great cheesecake recipe ~ It certainly is a keeper! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2009


      Wow and double WOW!!! This is one fantastic cheesecake!!! I made this exactly as written and it was spot on for baking time. It still seemed not too set, but once cooled it set-up perfectly!! This was so creamy and delicious with just a slight lemon flavor!! My DD's boyfriend said it was the best cheesecake he has ever had and I have to agree, it deserves 10 stars!!! We had this as our dessert for our July 4th cookout!!! Thanks so much for sharing this recipe Annacia, it will definitely be made again!!! Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Cheesecake With Shortbread Cookie Crust

    Serving Size: 1 (130 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 471.3
    Calories from Fat 310
    Total Fat 34.4 g
    Saturated Fat 19.7 g
    Cholesterol 134.6 mg
    Sodium 256.4 mg
    Total Carbohydrate 36.5 g
    Dietary Fiber 0.1 g
    Sugars 31.6 g
    Protein 6.1 g

    The following items or measurements are not included:

    shortbread cookies

    mascarpone cheese

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