Lemon Cheesecake With Shortbread Cookie Crust

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 350u00b0 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 350u00b0 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.