Tested till perfect Lemon Cheesecake with Shortbread Crust and Lemon Sauce

Lemon Cheesecake with Shortbread Crust and Lemon Sauce

Make this large sweet-tart cheesecake the day before you plan to serve it to give it enough time to chill. Garnish with long strands of lemon rind, fresh raspberries, mint leaves and edible gold flakes for an over-the-top presentation.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 to16

Ingredients

  • 1/2 cup 1/2cupunsalted butter, softened
  • 2 tbsp 2tbspgranulated sugar
  • 1/2 cup 1/2cupall-purpose flour
  • 1/2 cup 1/2cupgrounded shortbread cookieshortbread cookies

Filling:

  • 4 pkg (each 80z/250 g) 4pkg (each 80z/250 g)cream cheese
  • 1-1/2 cups 1-1/2cupsgranulated sugar
  • 1 cup 1cupmascarpone cheese
  • 2 2eggeggs
  • 2 tsp 2tspgrated lemon rind
  • 2 tbsp 2tbsplemon juice

Lemon Sauce:

  • 1 cup 1cupgranulated sugar
  • 1/2 cup 1/2cuplemon juice
  • 4 tsp 4tspgrated lemon rind
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Preparation

In bowl, beat butter with sugar until smooth. Add flour and crumbs; beat until blended. Press evenly into bottom of 9-inch (2.5 L) springform pan. Set pan on large square of heavy-duty foil; press up side. Bake in centre of 350°F (180°C) oven until golden, 20 to 25 minutes. Let cool completely in pan on rack.

Filling: In large bowl, beat cream cheese until light and smooth. Beat in sugar and mascarpone cheese until blended. Beat in eggs, 1 at a time. Blend in lemon rind and juice. Pour over base.

Set springform pan in large roasting pan; pour enough water into larger pan to come halfway up side of springform pan. Bake in centre of 350°F (180°C) oven until firm and set and top is golden, about 1 hour. Remove pan from water; let cool on rack. Refrigerate for 6 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)

Lemon Sauce: In small saucepan over low heat, heat sugar with lemon juice, stirring, until dissolved; add lemon rind. Let cool. (Make-ahead: Let cool. Cover and refrigerate for up to 2 days.) Serve with cheesecake.

Nutritional Information Per each of 16 servings: about

cal 504 pro 7g total fat 36g sat. fat 22g
carb 41g fibre 0 chol 129mg sodium 213mg

% RDI:

calcium 6 iron 8 vit A 30 vit C 8
folate 9
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