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"Lemon" cheesecake




Source of Recipe


epicurious


Recipe Introduction


Not very lemony but OH SO GOOD! Served at Thanksgiving 2013. 9 inch springform pan. Used undrained Greek yogurt in place of mascarpone. May use a touch of lemon oil next time because it just wasn't lemony. Gingersnap crust was nice but overwhelming (?) May try shortbread next time


Recipe Link: http://www.epicurious.com/recipes/food/views/Lemon-Cheesecake-with-Shortbread-Cookie-Crust-100948

List of Ingredients




yield
Makes one 9-inch cheesecake
ingredients
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

(my gingersnap crust was 2 cups gingersnap cookies, crumbled, with (I think) 6 tablespoons melted butter. Could have used more crust. Baked for 15 mins, I think at 350. Doublecheck!)

Recipe



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.