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 Chevre)
• 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 325u0b0. 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 275u0b0. 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.
5. Note: Nutritional analysis is per serving.

shortbread cookies, lemon zest, sugar, goat cheese, cream cheese, lemon juice, orange zest, sour cream, vanilla, eggs, strawberries

Taken from www.myrecipes.com/recipe/lemon-shortbread-cheesecake (may not work)