Lemon cheesecake on a lemon-rosemary shortbread crust

Ingredients:

Shortbread with lemon and rosemary

• 15 rosemary-lemon shortbread cookies (about 340 g), recipe below
• 3 tbsp (45 g) butter, melted

Lemon cheesecake

• 0.9 kg cream cheese, room temperature
• 3/4 cup sugar
• 0.5 cup sour cream, room temperature
• 3 large eggs, room temperature
• 2 tbsp lemon juice (1 lemon)
• 1 tbsp lemon zest (2 lemons)
• 1 tsp vanilla extract
• 0.5 tsp coarse salt
• 280 gr. lemon curd

Lemon and Rosemary Shortbread Cookies

• 330 g butter, room temperature, plus extra for greasing the pan
• 1 cup granulated sugar
• 1 tbsp finely grated lemon zest
• 2 tsp finely chopped fresh rosemary
• 0.5 tsp vanilla
• 0.5 tsp coarse salt
• 3.5 cups premium flour
• Special equipment: springform pan with a diameter of 25 cm.

Preparation:

1. Cake. Preheat oven to 160°C. Position the rack in the middle of the oven, making sure there are no other racks above it.
2. Place the cookies in a food processor and process until finely ground. Place the crushed cookies in a 25cm (10-inch) pan and pour in the melted butter. Using your hands, mix the cookies and butter until the mixture comes together when pressed. Press it firmly into the bottom of the pan. Press the cake down with the bottom of a glass to ensure it fits snugly.
3. Bake the cake for 12-14 minutes, or until golden brown. Remove from the oven and let cool. When the pan is cool enough, wrap it three-quarters of the way in foil. This will prevent water from seeping into the cheesecake when you bake it in a water bath.
4. Cheesecake. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sugar, sour cream, eggs, lemon juice, lemon zest, and salt. Gradually increase the mixer speed to medium-high and continue beating for 2 minutes, until smooth.
5. Set aside 1/4 cup lemon curd for the topping. Using a rubber spatula, fold the remaining lemon curd into the cheesecake mixture. Pour the mixture over the cooled crust and spread it evenly to create a flat surface. Gently tap the pan on the counter to level the cheesecake.
6. Use the reserved lemon curd to create interesting decorations on the cheesecake surface. For example, you can pipe 15 small mounds of 0.5 teaspoons of the cream along the edge of the cheesecake, then 6 small mounds closer to the center of the cake and 1 mound right in the center. Run a wooden skewer through the centers of the first layer of cream, creating a teardrop shape. Repeat with the inner circle of lemon curd.
7. Place the foil-lined pan in a large roasting pan. Fill the pan with hot water to a depth of 1 inch (2.5 cm), up the side of the cheesecake pan. Bake the cheesecake for 55-60 minutes, until set around the edges but still jiggly in the center, like pudding. Remove from the oven and let sit for 10 minutes before removing the pan from the water bath. Let the cheesecake sit for another 30 minutes. Then, while still warm, run a knife around the inside of the pan and remove it. (Removing the pan after the cheesecake has cooled completely may damage it.) Cool the cheesecake completely, then slice and serve. Refrigerate until serving.

8. Lemon and Rosemary Shortbread Cookies:

   
   Preheat oven to 350°F (175°C). Line a 22x32cm (9x13in) springform pan with foil, allowing it to hang over the sides by 2 inches (5cm). Lightly grease the foil and sides of the pan with butter.
9. In a food processor, puree the sugar with the lemon zest and rosemary. Set aside 2 tablespoons of the sugar mixture.
10. Add the butter, vanilla, and salt to the processor and mix well. Add the flour, about 1 cup at a time, mixing after each addition. After the last addition, you may need to scrape down the sides of the bowl to incorporate the flour into the dough. Continue mixing until the dough comes together.
11. Place the dough into the prepared pan and press it evenly into the bottom. Prick the surface with a fork and sprinkle with sugar.
12. Using a knife, cut the dough into rectangles approximately 2 x 7 cm (or any size you prefer). Bake until golden brown around the edges and in the center, about 25 minutes. Once removed from the oven, go over the slits again with a knife or scraper. Cool in the pan for 15 minutes, then carefully lift the cookies, covered with foil, and cool completely on a wire rack.
    
    

    Note

    
    It's crucial that the cheese, sour cream, and eggs are at room temperature. Otherwise, the cheesecake will be grainy. It will still bake through, but the grains will alter its texture.