LEMON CHEESECAKE WITH SHORTBREAD COOKIE CRUST

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Lemon Cheesecake with Shortbread Cookie Crust image

Provided by James Irby

Categories     Cake     Citrus     Dessert     Bake     Super Bowl     Graduation     Cream Cheese     Lemon     Spring     Shower     Potluck     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch cheesecake

Number Of Ingredients 12

For shortbread crust:
1/2 cup unsalted butter (room temperature)
1/4 cup granulated sugar
1/2 cup flour
1/2 cup finely ground Trefoil (shortbread) cookies
For cheesecake:
2 pounds cream cheese
1 cup mascarpone cheese
1 1/2 cups sugar
2 eggs
2 1/2 teaspooons lemon zest
2 tablespoon fresh squeezed lemon juice

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 Trefoils 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.

Aziz Shaikh
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Overall, I really enjoyed this lemon cheesecake. It was easy to make, delicious, and perfect for any occasion.


Dumisa Maqosha
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The cheesecake was a bit too expensive for my taste.


Ali Me
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This cheesecake is the perfect dessert to bring to a potluck.


Prince Azyafullah
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I'm not a fan of lemon desserts, but this cheesecake changed my mind.


Afzal Mangrio
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The cheesecake was a little too heavy for my taste.


Jose A. Garza
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I love how this cheesecake is not too sweet.


Abduselam Mohammed
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This cheesecake is perfect for any occasion.


Doug
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I'm not a baker, but this cheesecake was easy to make and turned out great!


Zeo Rankid
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The cheesecake was a little too tart for my taste, but I still ate the whole thing.


Ghost Hyatt
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This cheesecake is definitely a keeper! I'll be making it again and again.


Zama Bhengu
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I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.


Sk parvgz
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The cheesecake was a little too dense for my liking, but the flavor was still good.


M Awais
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This cheesecake was a hit at my party! Everyone loved it.


Carolyn Belew
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I'm not a huge fan of lemon desserts, but I really enjoyed this cheesecake. It was the perfect balance of sweet and tart.


Sagar Puri
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The cheesecake was easy to make and turned out beautifully.


Msongelwa Msezane
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This cheesecake was a bit too sweet for my taste, but I still enjoyed it.


Diane Lloyd
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I loved the combination of the sweet and tangy flavors in this cheesecake.


Ashenafi Beyene
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This lemon cheesecake was a delightful treat! The shortbread cookie crust was buttery and crumbly, and the cheesecake filling was smooth, creamy, and perfectly tangy.


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