Lemon Cheesecake With Shortbread Cookie Crust - cooking recipe

Ingredients

SHORTBREAD CRUST
1/2 cup unsalted butter (room temperature)
1/4 cup granulated sugar
1/2 cup flour
1/2 cup finely ground shortbread cookie
FILLING
2 lbs cream cheese
1 cup mascarpone cheese
1 1/2 cups sugar
2 eggs
2 1/2 teaspoons lemon zest
2 tablespoons fresh squeezed lemon juice

Preparation

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\u00b0 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\u00b0 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.