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.

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 pl.

unsalted butter, granulated sugar, flour, shortbread cookie, cream cheese, mascarpone cheese, sugar, eggs, lemon zest, lemon juice