Lemon Cheesecake With Shortbread Cookie Crust

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

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• SHORTBREAD CRUST

• 1⁄2 cup unsalted butter (room temperature)
• 1⁄4 cup granulated sugar
• 1⁄2 cup flour
• 1⁄2 cup  finely ground  shortbread cookie

• FILLING

• 2  lbs cream cheese
• 1  cup mascarpone cheese
• 1 1⁄2 cups sugar
• 2  eggs
• 2 1⁄2 teaspoons lemon zest
• 2  tablespoons  fresh squeezed lemon juice

Directions

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