Lemon Cheesecake with Shortbread Crust and Lemon Sauce
This recipe makes 16 servings
|Per each of 16 servings: about||-|
|total fat||36 g|
|sat. fat||22 g|
- Portion size: 12 to16
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.
- 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
- 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
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.
Source : Canadian Living Magazine: April 2003