Lemon Cheesecake with Shortbread Cookie Crust

Directions:

To make the crust, use an electric mixer and 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 minutes 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.

To make cheesecake filling, use an electric mixer and 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. Bake for about 1 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.