Lemon Shortbread Cheesecake

Lemon Shortbread Cheesecake
Photo by Annabelle Breakey

Ingredients

  • 1 teaspoon vanilla
  • 12 ounces fresh, mild goat cheese (such as Haystack Boulder Chèvre)
  • 1 ½ tablespoons fresh lemon juice, divided
  • 2 eggs
  • 10 ounce cream cheese
  • 8 to 10 medium strawberries, stemmed
  • ½ cup sour cream
  • + 4 more ingredients
    • 7 ounces shortbread cookies
    • 1 teaspoon finely grated fresh orange zest
    • 1 cup sugar, divided
    • 2 tablespoons plus 1 tsp. finely grated fresh lemon zest (from about 3 lemons), divided

1. Preheat oven to 325°. 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. 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. Re...

View full recipe at My Recipes

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