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.
- Portion size 16 servings
- Credits : Canadian Living Magazine: April 2003
- 1/2 cup unsalted butter softened
- 2 tablespoons granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup grounded shortbread cookie
- 4 pkg (each 80z/250 g) cream cheese
- 1 1/2 cup granulated sugar
- 1 cup mascarpone cheese
- 2 eggs
- 2 teaspoons grated lemon rind
- 2 tablespoons lemon juice
- 1 cup granulated sugar
- 1/2 cup lemon juice
- 4 teaspoons grated 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.
Nutritional facts <b>Per each of 16 servings:</b> about
- Sodium 213 mg
- Protein 7 g
- Calories 504.0
- Total fat 36 g
- Cholesterol 129 mg
- Saturated fat 22 g
- Total carbohydrate 41 g
- Iron 8.0
- Folate 9.0
- Calcium 6.0
- Vitamin A 30.0
- Vitamin C 8.0