21 1 1/2-inch (4 cm) square shortbread cookies, ground fine 21
2 tbsp granulated sugar 30 mL
3 tbsp Imperial Margarine, melted 45 mL
2 pkg (8 oz / 250 g each) cream cheese, at room temperature 2 pkg
1 1/2 cups granulated sugar 375 mL
3 tbsp grated fresh lemon peel 45 mL
1/2 cup fresh lemon juice 125 mL
1 tbsp vanilla extract 15 mL
2 cups whipping cream 500 mL
blueberries, for decoration (if desired)
To make crust: Grease 9-inch (2.5 L) springform pan. In medium bowl, stir shortbread crumbs and sugar. Add margarine; stir until damp and crumbly. Pour into prepared pan. With your fingers, press mixture firmly into pan bottom. Set aside while making filling.
To make filling: With electric mixer at medium-high speed, beat cream cheese until smooth, soft and fluffy, scraping sides of bowl often, about 5 minutes. Add 3/4 cup (175 mL) sugar and the lemon peel; beat until fluffy. Scrape down sides. With mixer at medium speed, gradually beat in lemon juice and vanilla until well blended.
In another bowl, with mixer at high speed, beat heavy cream and remaining 1/2 cup (125 mL) sugar until stiff. With rubber spatula, gently fold whipped cream into cream-cheese mixture until blended. Pour into crust; smooth top. Cover with foil and freeze at least 8 hours, or overnight, until frozen. Remove from freezer 1/2 hour before serving. To serve, loosen sides of cake with thin metal spatula dipped in hot water. Remove pan sides. Place cake on plate. Decorate cake with whole berries. Serves 8-10.
- News Canada