- 1/2 cup unsalted butter (room temperature)
- 1/4 cup granulated sugar
- 1/2 cup flour
- 1/2 cup finely ground Trefoil (shortbread) cookies
- 2 pounds cream cheese
- 1 cup mascarpone cheese
- 1 1/2 cups sugar
- 2 eggs
- 2 1/2 teaspooons lemon zest
- 2 tablespoon fresh squeezed lemon juice
- Using an electric mixer, 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 seconds 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.
- Using an electric mixer, 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. Place in a 350° F oven for approximately one 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.