Lemon Cheesecake with Lemon-Rosemary Shortbread Crust
INGREDIENTS
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Lemon-Rosemary Shortbread Crust:
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15 Lemon-Rosemary Shortbread Cookies (about 12 ounces), recipe follows
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3 tablespoons unsalted butter, melted
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Lemon Cheesecake:
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2 pounds cream cheese, at room temperature
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3/4 cup sugar
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1/2 cup sour cream, at room temperature
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3 large eggs, at room temperature
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2 tablespoons fresh lemon juice (from about 1 lemon)
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1 tablespoon lemon zest (from about 2 lemons)
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1 teaspoon vanilla extract
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1/2 teaspoon kosher salt
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10 ounces lemon curd
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Lemon-Rosemary Shortbread Cookies:
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3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
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1 cup granulated sugar
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1 tablespoon finely grated lemon zest
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2 teaspoons finely chopped fresh rosemary
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1/2 teaspoon vanilla
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1/2 teaspoon kosher salt
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3 1/2 cups all-purpose flour
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