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We are hitting record breaking weather here in Utah: April and almost 90 degrees!! I love it! And the perfect thing to accompany a hot day? Cheesecake, of course! (I know, cheesecake is perfect every day.) But there is something about the flavors of lemon and cream cheese that are so refreshing. They just make me happy! I decided to make this cheesecake with a shortbread crust and I am so glad I did. It works perfectly! I couldn't wait to sneak a slice. I have no self control. None!! I made it for some friends who are coming over tonight. Do you think they will notice the missing piece? Yeah...I'm sneaky like that. But once they have a taste, I'm sure they will understand!
LemonBurst Cheesecake with Shortbread Crust
- 1/2 cup butter, softened
- 1 cup flour
- 1/4 cup powdered sugar
- dash of salt
Mix together until crumbly. Press onto greased springform pan. Bake at 350 for 15 minutes. Let cool.
Cream Cheese Filling
- 4 bricks cream cheese, softened
- 1 1/2 cups plus 2 tbsp. sugar
- 2 tbsp. flour
- 4 large eggs, at room temperature
- 1 tsp. vanilla
- 1 lemon, juiced and zested
- 2 tbsp. whipping cream
Mix the cream cheese with an electric mixer until smooth. Add the sugar and mix until creamy. Next add the flour. Add the eggs one at a time mixing until smooth after each one. Mix in the lemon juice, zest, and vanilla. Last, add the whipping cream and mix all together until smooth.
Pour the batter into the partially baked shortbread crust. Place two small baking cups (like a ramekin or souffle pan) filled with water on each side of your cheesecake in the oven. Bake at 350 for 45-50 minutes.
When the cheesecake is done, place a damp towel over it and let cool on the counter for 45 minutes. When it is cooled, take towel off and cover with plastic wrap and place in refrigerator and let chill overnight or for at least 4 hours.