Ingredients

Makes one 9-inch cheesecake

　　

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

　　

Make crust:

Step 1

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:

Step 2

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.

　　

Step 3

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.

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