- 8 ounces shortbread cookies
- 1/3 cup pecans (about 1 1/2 ounces)
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 12 ounces cream cheese, room temperature
- 2 8-ounce containers mascarpone cheese, room temperature
- 1 1/2 tablespoons all purpose flour
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice
- 4 large eggs, room temperature
- Candied Pecans
- Dulce de Leche Sauce
- Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind shortbread cookies and pecans in processor. Add melted butter and process until crumbs are moistened. Press crumb mixture onto bottom (not sides) of prepared pan. Bake crust until golden, about 15 minutes. Cool crust completely on rack. Reduce oven temperature to 325°F.
- Using electric mixer, beat cream cheese in large bowl until smooth. Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula. Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice. Add eggs 1 at a time, beating just until blended after each addition.
- Pour filling over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes. Cool cake on rack 1 hour. Refrigerate uncovered overnight. (Can be made 2 days ahead. Cover and keep refrigerated.)
- Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche Sauce.
- Italian cream cheese, available at Italian markets and many supermarkets.