This one sounds really good....
Lemon Shortbread Cheesecake
Ingredients:
7 ounces shortbread cookies
2 tablespoons plus 1 tsp. finely grated fresh lemon zest (from about 3 lemons), divided
1 cup sugar, divided
12 ounces fresh, chevre goat cheese
10 ounce cream cheese
1 1/2 tablespoons fresh lemon juice, divided
1 teaspoon finely grated fresh orange zest
1/2 cup sour cream1 teaspoon vanilla
2 eggs
8 to 10 medium strawberries, stemmed
- 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. spring form pan with removable rim and press cookie mixture into bottom; bake 15 minutes.
- Remove from oven and let cool in pan.
- Lower temperature to 275°.
- In standing mixer fitted with paddle attachment, or food processor, beat goat cheese and cream cheese until light and fluffy.
- Add remaining lemon zest, 1 tbsp. lemon juice, the orange zest, 3/4 cup sugar, the sour cream, and the vanilla; beat well.
- Scrape bowl and add eggs; beat well.
- Pour batter onto crust and bake about 1 hour, or until set on the sides but still quite jiggly in the center and only slightly sticky.
- Turn oven off, crack oven door, and let cake cool in oven 2 hours.
- Remove and let cool completely; then chill, covered, at least 2 hours and up to overnight.
- Run a thin knife between cake and rim of pan and remove rim.
- Thinly slice strawberries, then toss with remaining 2 1/2 tbsp. sugar and lemon juice.
- Arrange on cake.