Lemon Shortbread Cheesecake

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 293Calories from Fat 55

% Daily Value *
Total Fat 18g28%

Saturated Fat 10g50%
Cholesterol 70mg24%
Sodium 229mg10%
Total Carbohydrate 25g9%

Dietary Fiber 0.4g2%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Lemon Shortbread Cheesecake