Lemony White Chocolate Cheesecake With Shortbread Cookie Crust Recipes

Steps:

• Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon zest strips if desired. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.

Steps:

• Make crust:.
• Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
• Add flour and ground cookies 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.
• Make cheesecake:.
• 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.

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.

Steps:

• Make crust:
• 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.
• Make cheesecake:
• 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.

Steps:

• For the crust: Preheat the oven to 325 degrees F. Place an oven rack in the center position, without any racks above it.
• Place the cookies in a food processor; pulse to the texture of sand. Add the crushed cookies to a 10-inch springform pan and pour in the melted butter. Using your hands, mix together the cookie crumbs and butter until they are completely combined and hold together when pinched. Firmly press the cookie crust into the bottom of the pan. Press down on the crust with the bottom of a cup to ensure it is tightly packed.
• Bake the crust for 12 to 14 minutes, or until golden brown all over. Remove from oven and let cool. When the pan is cool enough to handle, wrap it in foil three-quarters of the way up the sides of the pan--this will prevent any water from getting into the cheesecake while it is baked in a water bath.
• For the cheesecake: In a stand mixer fitted with the paddle attachment, add the cream cheese, granulated sugar, sour cream, eggs, lemon juice, lemon zest, vanilla extract and salt. Slowly turn the mixer up to medium-high speed; continue to mix for 2 minutes, until the ingredients are completely combined and smooth.
• Set aside 1/4 cup of the lemon curd and reserve it for the topping. With a rubber spatula, fold the remaining lemon curd into the cheesecake mixture. Pour the mixture over the cooled crust and spread it evenly, making sure to flatten the top. Gently tap the pan a few times on a flat surface to even out the mixture.
• Use the reserved lemon curd to make a fun design in the top of the cheesecake. For instance, you can dollop 15 small dots, about a heaping 1/2 teaspoon each, around the border of the cake and then 6 small dots towards the center of the cake and 1 dot directly in the center. Drag a skewer around the center of the first ring of dots to pull the lemon curd into a teardrop shape. Repeat with the interior circle of lemon curd drops.
• Place the foil-lined springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the pan. Bake the cheesecake for 55 to 60 minutes, until the edges are set but the center still has a pudding-like jiggle. Remove from the oven and let sit 10 minutes before removing the pan from the water bath. Let the cheesecake sit another 30 minutes. While the cheesecake is still warm, run a paring knife around the inside edge of the pan and then release the sides of the pan. (If you do this after the cheesecake has cooled completely, the cake may tear slightly.) Let the cheesecake cool completely before slicing and serving. Refrigerate any cheesecake not being served immediately.
• Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly grease the foil and sides of the pan with butter.
• In a food processor, pulse the sugar with the lemon zest and rosemary until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
• Add the butter, vanilla and salt to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. After the last addition, you may have to stir and scrape down the sides of the food processor to help incorporate all of the flour. Continue to pulse until the dough comes together.
• Turn the dough out into the prepared baking pan and press it in evenly. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
• Use a knife to cut the dough into approximately 3-by-1-inch rectangles (or whichever shape you prefer). Bake until golden brown at the edges and golden in the center, about 25 minutes. As soon as the cookies come out of the oven, use a bench scraper or knife to re-cut the lines of the cookies. Cool in the pan for 15 minutes, then carefully remove the cookies with the foil and cool completely on a rack.

Steps:

• Heat oven to 300°F. Place mini paper baking cup in each of 18 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix crust ingredients until crumbs are moistened. Spoon and lightly press 1 teaspoon mixture in bottom of each cup.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended. On low, beat in egg just until blended. Add lemon peel and lemon juice; beat until smooth. Spoon about 1 teaspoon cream cheese mixture over crumb mixture in each cup. Place 5 to 6 of the white baking chips on top of each (using 1/4 cup total). Divide remaining cream cheese mixture evenly among cups (about 2 heaping teaspoons each).
• Bake 25 to 30 minutes or just until filling looks set. Cool on cooling racks 30 minutes. Refrigerate 1 hour.
• In small microwavable bowl, microwave remaining 1/4 cup white baking chips and the oil uncovered on High 30 to 40 seconds until mixture can be stirred smooth. Drizzle over cheesecakes. Store covered in refrigerator.