Lemon Shortbread Cheesecake

Name: Lemon Shortbread Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 283 grams cream cheese; 2 eggs; 340 grams fresh, mild goat cheese (such as Haystack Boulder Chèvre); 2 Tbsps fresh lemon juice, divided; 2 Tbsps finely grated fresh lemon zest (from about 3 lemons), divided; 1 teaspoon finely grated fresh orange zest; 198 grams shortbread cookies; 118 milliliters sour cream; 8 strawberries, stemmed; 237 milliliters sugar, divided; 1 teaspoon vanilla

One portion of this dish contains roughly 7g of protein, 16g of fat, and A mixture of cream cheese, orange zest, strawberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Crumble cookies into a food processor and pulse until finely ground. In a medium bowl, toss 2 tbsp. lemon zest with 1 1/2 tbsp. sugar.

Ingredients you will need

Lemon Zest

Sugar

Equipment you will use

Food Processor

Bowl

Add cookie crumbs and mix well. Butter sides of an 8-in. pan with removable rim and press cookie mixture into bottom; bake 15 minutes.

Ingredients you will need

Cookie Crumbs

Butter

Equipment you will use

Oven

Frying Pan

Remove from oven and let cool in pan.

Equipment you will use

Oven

Frying Pan

Lower temperature to 27

In standing mixer fitted with paddle attachment, beat goat cheese and cream cheese until light and fluffy.

Ingredients you will need

Cream Cheese

Goat Cheese

Equipment you will use

Blender

Add remaining lemon zest, 1 tbsp. lemon juice, the orange zest, 3/4 cup sugar, the sour cream, and the vanilla; beat well. Scrape bowl and add eggs; beat well.

Ingredients you will need

Lemon Juice

Orange Zest

Lemon Zest

Sour Cream

Vanilla

Sugar

Egg

Equipment you will use

Bowl

Pour batter onto crust and bake about 1 hour, or until set on the sides but still quite jiggly in the center and only slightly sticky. Turn oven off, crack oven door, and let cake cool in oven 2 hours.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove and let cool completely; then chill, covered, at least 2 hours and up to overnight.

Run a thin knife between cake and rim of pan and remove rim. Thinly slice strawberries, then toss with remaining 2 1/2 tbsp. sugar and lemon juice. Arrange on cake.

Ingredients you will need

Strawberries

Lemon Juice

Sugar

Equipment you will use

Knife

Frying Pan

Equipment

Ingredients

Servings:

283grams

cream cheese 2

eggs 340grams

fresh, mild goat cheese (such as Haystack Boulder Chèvre)2Tbsps

fresh lemon juice, divided 2Tbsps

finely grated fresh lemon zest (from about 3 lemons), divided 1teaspoon

finely grated fresh orange zest 198grams

shortbread cookies 118milliliters

sour cream 8

strawberries, stemmed 237milliliters

sugar, divided 1teaspoon

vanilla

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Shortbread Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.