Easy recipe for cheesecake made in a food processor, lends the creamiest texture and is set atop a lemony, crumbly shortbread crust.
Ingredients
Lemon Shortbread Crust
160g or 1 ¼ cups all-purpose flour
50g or ¼ cup granulated sugar
15g or 2 tablespoons powdered sugar
Zest of 1 lemon
¼ teaspoon fine sea salt
130g or 10 tablespoons unsalted butter cut into cubes
Cheesecake Filling
220g or 1 cup granulated sugar
zest of two lemons
453g or 2 bricks cream cheese at room temperature
½ teaspoon salt
2 teaspoons vanilla extract or paste
120g or 1/2 cup sour cream or labneh
Juice of a lemon optional
two large eggs at room temperature
Method
Continue Reading in next page
ADVERTISEMENT
