Lemon Cheesecake With Shortbread Cookie Crust

• SHORTBREAD CRUST
• unsalted butter↗1⁄2 cup

  room temperature

• granulated sugar↗1⁄4 cup
• flour↗1⁄2 cup
• finely ground shortbread cookie1⁄2 cup
• FILLING
• cream cheese↗2 lbs
• mascarpone cheese↗1 cup
• sugar↗1 1⁄2 cups
• eggs↗2
• lemon zest↗2 1⁄2 teaspoons
• fresh squeezed lemon juice↗2 tablespoons

Step-by-step instructions

1. 1

   Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.

2. 2

   Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.

3. 3

   Press the mixture evenly into the bottom of a 9-inch springform pan.

4. 4

   Bake the crust at 350° F for 20-25 minutes, or until golden brown.

5. 5

   Allow the crust to cool completely.

6. 6

   Using an electric mixer, beat the cream cheese until light and smooth.

7. 7

   Add the mascarpone cheese and sugar and continue to beat on medium speed.

8. 8

   Add the eggs one at a time.

9. 9

   Blend in the lemon zest and juice.

10. 10

    Pour mixture into the cooled crust.

11. 11

    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.

12. 12

    Place in a 350° F oven for approximately one hour or until the cake is set and the top is golden brown.

13. 13

    Remove the cake from the roasting pan and place on a wire rack.

14. 14

    Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.