Lemon Shortbread Cheesecake

Lemon Shortbread CheesecakeRecipe
Photo: Annabelle Breakey; Styling: Randy Mon
A smooth, delicate cheesecake. Lemon zest in the crust brings out the tang of the cheese. Prep and Cook Time: 1 1/2 hours, plus at least 4 hours cooling and chilling time.


Makes one 8-in. cheesecake; 12 to 16 servings

Recipe from


Nutritional Information

Calories 293
Caloriesfromfat 55 %
Protein 8 g
Fat 18 g
Satfat 10 g
Carbohydrate 25 g
Fiber 0.4 g
Sodium 229 mg
Cholesterol 70 mg


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, mild goat cheese (such as Haystack Boulder Chèvre)
10 ounce cream cheese
1 1/2 tablespoons fresh lemon juice, divided
1 teaspoon finely grated fresh orange zest
1/2 cup sour cream
1 teaspoon vanilla
2 eggs
8 to 10 medium strawberries, stemmed


1. 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. pan with removable rim and press cookie mixture into bottom; bake 15 minutes. Remove from oven and let cool in pan.

2. Lower temperature to 275°. In standing mixer fitted with paddle attachment, 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.

3. 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.

4. 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.

Note: Nutritional analysis is per serving.