Lemon Shortbread Cheesecake

Lemon Shortbread Cheesecake

Crust
1 cup flour
1/4 cup powdered sugar
pinch of salt
1/2 cup (115 g) cold butter

Streusel Topping
1/2 cup flour
6 tablespoons sugar
large pinch of salt
3 tablespoons (43 g) cold butter

Cheesecake
16 oz (450 g [6 squares of 75 g each]) cream cheese 
1/2 cup sugar
3 tablespoons lemon juice
1 egg

1.  Mix flour, powered sugar, and salt together.
2.  Cut in butter with a fork until you have a small pebbly texture.
3.  Press into the bottom of a foil lined 8 inch pan.
4.  Bake for 20 minutes at 350*F (175*C)
5.  Mix together the dry ingredients for the streusel topping.
6.  Cut in butter with a fork until you have a small pebbly texture (just like with the crust).  Put it in the fridge to keep it cold.
7.  Cream cream cheese with a fork.
8.  Mix in sugar, lemon juice, and egg until everything is smooth.
9.  Spread the cheesecake mixture on top of the crust.
10.  Sprinkle the top with the streusel topping.
11.  Bake at 375*F (190*C) for 20-25 minutes.
12.  Let cool before you cut and enjoy.

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They say there are two kinds of people in this world.  Those who prefer chocolate desserts and those who prefer lemon desserts.  I'm in the lemon category.  While I still love chocolate (Reese's are my favorite) I will normally choose a lemon dessert over chocolate.

This recipe is easy to put together and takes things that I already had in my cupboard.  The lemon flavor is really mild.  If you wanted to add more lemon you could sprinkle lemon zest over the top after you're done baking.