Lemon Cheesecake with Shortbread Cookie Crust and Raspberry Coulis
CRUST:
- 1/2 cup unsalted butter room temperature
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 3/4 cup shortbread cookie crumbs, finely ground I use Lorna Doone's
FILLING:
- 32 oz. cream cheese 4 blocks, at room temperature
- 8 oz. mascarpone cheese room temperature
- 1 1/2 cups sugar
- 2 eggs large, room temperature
- zest of one lemon
- 2 tbsp fresh lemon juice from the zested lemon
RASPBERRY COULIS (OPTIONAL):
- 16 oz. package frozen raspberries not sweetened
- 1/2 cup sugar
- 1 tbsp Grand Marnier or to taste
CRUST:
Preheat the oven to 350° F. Cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground shortbread cookies to the mixture and blend for 3-4 seconds just until incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely on a wire rack. Once the crust has cooled, wrap in a single sheet of aluminum foil that goes at least halfway up the sides of the pan. This prevents water leakage during the bake.
FILLING:
In a stand mixer, beat the cream cheese until light and smooth, about 4 minutes. Add the mascarpone cheese and sugar and continue to beat on medium speed until combined.Scrape down sides and bottom of the bowl. Add the eggs one at a time, stopping to scrape down the sides until you don't see yolk. Add the lemon zest and juice. Mix to combine. Pour mixture into the cooled crust. Set the cheesecake pan into a roasting pan. Add enough water to the roasting pan to reach at least one inch up sides of the cheesecake pan. Place in the 350° F preheated oven for approximately one hour or until the cake is set (a bit of jiggle in the center is fine) and the top is golden brown.Remove the cake from the roasting pan, remove the foil and place on a wire rack to cool. Allow cake to cool 45 minutes to 1 hour. When room temp, wrap the cake (in the pan) in plastic wrap, and place the cake in the refrigerator for 8 hours or overnight.
RASPBERRY COULIS (OPTIONAL BUT NICE):
Put the frozen raspberries and sugar into a heavy bottomed sauce pan and cook over medium heat, stirring frequently, until the berries come to a boil. Cook for an additional 3 minutes, continuing to stir. Carefully pour the berries into a blender (you can wait ten minutes or so if your blender is small or can’t take the heat). Whir for a minute or two. Press the blended berries through a strainer into a bowl. Stir in the Grand Marinier. Cover and refrigerate. Drizzle over slices of the lemon cheesecake.