Looking for a less dense cheesecake, with a cookie crust and lemon zing? Here it is:br Ingredientsbr br Cookie Crust:br 1 cup (150g) all-purpose flour br 1⁄2 teaspoon baking powder
1⁄4 cup (55g) sugar br 1 tablespoon lemon zest br ⅓ cup (80g) cold butter, chopped upbr 2 egg yolks
 br br mascarpone toppingbr 2 cups (500g) mascarpone
1⁄3 cup (75g) sugar br 1 egg
1 tablespoon all-purpose flour br 1 tablespoon lemon zestbr 1⁄2 teaspoon vanilla extractbr br Preheat oven to 320oF. br 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. br With the motor running, add the egg yolks and process until well combined. br 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.br Place the mascarpone, sugar, egg, flour, lemon rind and vanilla in a bowl and mix until just smooth. br Pour onto the base and bake for 30–35 minutes or until the edges are golden and the middle is just set. br Refrigerate for 3 hours or until set.