Lemon Cheesecake with Shortbread Crust

By OLLY

Ingredients

• Crust:
• 1/2 c butter, room temperature
• 1/4 c sugar
• 1/2 c flour
• 1/2 c finely ground shortbread cookies
• Cheesecake:
• 2 pounds cream cheese
• 1 c mascarpone cheese
• 1 1/2 c sugar
• 2 eggs
• 2 1/2 teas lemon zest
• 2 T lemon juice

Preparation

Step 1

350
Double wrap springform pan with foil.
Using electric mixer, cream butter & sugar on medium high speed for 3-4 minutes. Add flour and ground cookies to the mixture and blend 3-4 seconds. Press mixture evenly into bottom of 9" springform pan. Bake for 20-25 minutes until golden brown. Cool Completely.

Beat cream cheese until light and smooth. Add mascarpone cheese and sugar and continue to beat on medium speed. Add eggs one at a time. Blend in lemon zest and juice. Pour into cooled crust.
Set cheesecake pan into roasting pan, add enough water to reach halfway up sides of pan. Bake about 1 hour or until cake is set and top is golden brown. Remove cake from roasting pan and place on wire rack. Cool completely and refrigerate 6 hours or overnight.