Lemon Cheesecake With Shortbread Cookie Crust

Recipe by Annacia
READY IN: 1hr 20mins




  • Make crust:
  • Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
  • Add flour and ground cookies 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.
  • 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.
  • 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.