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.
Provided by Annacia
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 471.3, Fat 34.5, SaturatedFat 19.7, Cholesterol 134.6, Sodium 256.4, Carbohydrate 36.5, Fiber 0.2, Sugar 31.7, Protein 6.2
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