Looking for a less dense cheesecake, with a cookie crust and lemon zing? Here it is:<br />Ingredients<br /><br />Cookie Crust:<br />1 cup (150g) all-purpose flour <br />1⁄2 teaspoon baking powder 1⁄4 cup (55g) sugar <br />1 tablespoon lemon zest <br />⅓ cup (80g) cold butter, chopped up<br />2 egg yolks <br /><br />mascarpone topping<br />2 cups (500g) mascarpone 1⁄3 cup (75g) sugar <br />1 egg 1 tablespoon all-purpose flour <br />1 tablespoon lemon zest<br />1⁄2 teaspoon vanilla extract<br /><br />Preheat oven to 320oF. <br />Place the flour, baking powder, sugar, lemon rind and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. <br />With the motor running, add the egg yolks and process until well combined. <br />Press into the base of a 9x9 square cake pan lined with parchment and bake for 20–25 minutes or until light golden and firm to the touch.<br />Place the mascarpone, sugar, egg, flour, lemon rind and vanilla in a bowl and mix until just smooth. <br />Pour onto the base and bake for 30–35 minutes or until the edges are golden and the middle is just set. <br />Refrigerate for 3 hours or until set.
