Lemon Cheesecake with Shortbread Crust and Lemon Sauce

By The Canadian Living Test Kitchen

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Lemon Cheesecake with Shortbread Crust and Lemon Sauce

This recipe makes 16 servings

Nutritional Info
Per each of 16 servings: about	-
cal	504504 cal
pro	7 g7g pro
total fat	36 g36g total fat
sat. fat	22 g22g sat. fat
carb	41 g41g carb
fibre	00 fibre
chol	129 mg129mg chol
sodium	213 mg213mg sodium
% RDI:	-
calcium	66 calcium
iron	88 iron
vit A	3030 vit A
vit C	88 vit C
folate	99 folate

More great recipes from this menu:

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.

Ingredients

1/2 cup unsalted butter , softened1/2 1/2cup cupunsalted butter, softened
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
1/2 cup grounded shortbread cookies 1/2 1/2cup cupgrounded shortbread cookieshortbread cookies
Filling:
4 pkg (each 80z/250 g) cream cheese 4 4pkg (each 80z/250 g) pkg (each 80z/250 g)cream cheese
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
1 cup mascarpone cheese 1 1cup cupmascarpone cheese
2 eggs 2 2eggeggs
2 tsp grated lemon rind 2 2tsp tspgrated lemon rind
2 tbsp lemon juice 2 2tbsp tbsplemon juice
Lemon Sauce:
1 cup granulated sugar 1 1cup cupgranulated sugar
1/2 cup lemon juice 1/2 1/2cup cuplemon juice
4 tsp grated lemon rind 4 4tsp tspgrated 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.

Source : Canadian Living Magazine: April 2003