Looking for a less dense cheesecake, with a cookie crust and lemon zing? Here it is: Ingredients Cookie Crust: 1 cup (150g) all-purpose flour 1⁄2 teaspoon baking powder 1⁄4 cup (55g) sugar 1 tablespoon lemon zest ⅓ cup (80g) cold butter, chopped up 2 egg yolks mascarpone topping 2 cups (500g) mascarpone 1⁄3 cup (75g) sugar 1 egg 1 tablespoon all-purpose flour 1 tablespoon lemon zest 1⁄2 teaspoon vanilla extract Preheat oven to 320oF. Place the flour, baking powder, sugar, lemon rind and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until well combined. Press into the base of a 9x9 square cake pan lined with parchment and bake for 20–25 minutes or until light golden and firm to the touch. Place the mascarpone, sugar, egg, flour, lemon rind and vanilla in a bowl and mix until just smooth. Pour onto the base and bake for 30–35 minutes or until the edges are golden and the middle is just set. Refrigerate for 3 hours or until set.