Shortbread Lemon Cheese Cake
Serves 10 - 12
This is a lovely Lemon Cheesecake with a nice twist with the shortbread base. Preparation is key, with this one, as you can see the preparation times are long with the cooling. But trust me on this one, it is so worth it. Adding the lemon sauce is a luxurious addition to this or any other Lemon Cheesecake. This Lemon Cheese cake makes an ideal dinner party dessert or a treat for those special days for you and your family. A twist to this can be achieved by replacing the shortbread cookies with something like a ginger snap or any of your favourite biscuits for that unique taste.
Ingredients:
Base:
- 125ml very soft unsalted butter
- 2 tbsp sugar
- 1/2 cup flour
- 1/2 cup shortbread cookies
Filling:
- 4 packs of 250g cream cheese
- 1/2 cups sugar
- 1 cup mascarpone cheese
- 2 eggs
- 2 tsp lemon rind, finely grated
- 4 tbsp lemon juice
Lemon Sauce:
- 1 cup sugar
- 1/2 cup lemon juice
- 4 tsp grated lemon rind
Method:
Base:
pre-heat oven to 180 oC
1. In a bowl, beat the butter and sugar until smooth.
2. Add flour and shortbread crumbs and continue to beat until well mixed.
3. Press into a 9 inch spring form deep pan and bake for 20to 25 mins.
4. Allow to cool completely before next stage.
Filling:
5. Beat cream cheese till it is light and fluffy.
6. Beat in sugar and mascarpone cheese till blended.
7. Beat in eggs one at a time.
8. Blend in lemon rind and lemon juice.
9. Pour over base in the spring form pan.
10. Place spring form in baking dish of water, half way up the spring form pan is fine. Bake for about one hour, or until the top is golden.
11. Remove pan from water and allow to cool on a rack, once completely cooled, refrigerate for a minimum of 6 hours.
Lemon Sauce:
12. in a saucepan over a low heat, mix the sugar and lemon juice, until the sugar dissolved.
13. Add the lemon rind and allow to cool fully.
Serve a slice of Cheesecake with some lovely lemon sauce and enjoy.
Article Source: http://EzineArticles.com/expert/Rob_Foley/387586
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