Lemon Cheesecake with Shortbread Cookie Crust

Trefoil Girl Scout cookies are finely ground to make this shortbread crust

Yield: Makes one 9-inch cheesecake

Ingredients

1/2 cup flour

1/4 cup granulated sugar

1/2 cup unsalted butter (room temperature)

1/2 cup finely ground Trefoil (shortbread) cookies

For cheesecake

2 lbs. cream cheese

1 cup mascarpone cheese (see note)

1 1/2 cups sugar

2 eggs

2 1/2 teaspoons lemon zest

2 tablespoons fresh squeezed lemon juice

Directions:

To make the crust, use an electric mixer and cream the butter and sugar together on medium high speed for 3/4 minutes. Add flour and ground Trefoils to the mixture and blend for 3/4 minutes until fully 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.

To make cheesecake filling, use an electric mixer and beat the cream cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Blend in the lemon zest and juice. Pour mixture into the cooled crust.

Set the cheesecake pan into a roasting pan and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Bake for about 1 hour or until the cake is set and the top is golden brown. Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.

Note:
Mascarpone is a rich, triple-cream Italian cheese often eaten mixed with fruit. It can be purchased at some Italian markets and gourmet food shops. If Mascarpone is not available, substitute an equal amount of cream cheese.

Please note that some ingredients and brands may not be available in every store.