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.
Servings: 12 to16
Ingredients:
| Nutritional Info | |
| Per each of 16 servings: about | - |
| cal | 504 |
| pro | 7 g |
| total fat | 36 g |
| sat. fat | 22 g |
| carb | 41 g |
| fibre | trace |
| chol | 129 mg |
| sodium | 213 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 8% |
| vit A | 30% |
| vit C | 8% |
| folate | 9% |
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1/2 cup (125 mL) unsalted butter, softened
2 tbsp (25 mL) granulated sugar
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) finely ground shortbread cookies
Filling:
4 pkg (each 8 oz/250 g) cream cheese
1-1/2 cups (375 mL) granulated sugar
1 cup (250 mL) mascarpone cheese
2 eggs
2 tsp (10 mL) grated lemon rind
2 tbsp (25 mL) lemon juice 25 mL
Lemon Sauce:
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) lemon juice
4 tsp (20 mL) grated lemon rind
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.
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