Lemon Cheesecake with Shortbread Cookie Crust
Indulge in the irresistible combination of tangy citrus and velvety cream with this Lemon Cheesecake with Shortbread Cookie Crust. Featuring a buttery, crumbly base made from crushed shortbread cookies, this dessert offers the perfect foundation for a luxuriously smooth cream cheese filling infused with fresh lemon juice and zest. The balance of sweet and tart flavors shines through in every bite, while the cooling oven technique ensures a flawless, crack-free finish. With minimal prep and elegant presentation, this cheesecake is perfect for entertaining or treating yourself to a decadent dessert. Serve it chilled and optionally dust with powdered sugar for an extra touch of sweetness—pure lemony perfection!
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Recipe Information
Ingredients
- 200 grams shortbread cookies
- 75 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 150 grams granulated sugar
- 120 grams sour cream
- 3 eggs
- 60 milliliters lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan lightly with butter or cooking spray.
Using a food processor, pulse the shortbread cookies until they form fine crumbs. Alternatively, place the cookies in a zip-top bag and crush with a rolling pin.
Transfer the cookie crumbs to a medium bowl and mix with the melted butter until evenly coated.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then set aside to cool while preparing the filling.
In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese until smooth and creamy, about 2 minutes.
Gradually add the granulated sugar, continuing to mix until fully incorporated.
Mix in the sour cream, followed by the eggs, one at a time, ensuring each egg is well blended before adding the next.
Stir in the lemon juice, lemon zest, and vanilla extract, mixing until the batter is smooth and well combined.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any potential drips, then bake the cheesecake in the preheated oven for 45-50 minutes. The center should jiggle slightly when tapped, but the edges should be set.
Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Before serving, optionally dust the top of the cheesecake with powdered sugar or garnish with lemon slices or whipped cream.
Carefully release the cheesecake from the springform pan, slice, and serve!
Nutrition Facts
Calories |
4222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.7 g | 392% | |
| Saturated Fat | 184.6 g | 923% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1402 mg | 467% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 224.7 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 761 mg | 59% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
