Lemon Icebox Cheesecake

WHY THIS RECIPE WORKS In a baked cheesecake, tart lemon juice is mellowed by the heat of the oven. For our icebox version of lemon cheesecake, we needed to dial back the lemon juice to compensate for the lack of baking. Lemon curd, a rich, tangy spread made from eggs, butter, cream, sugar, and lemon juice, added crisp lemon flavor without the undesirable chewiness of zest or the processed flavor of lemon extract. Using lemon cookies instead of graham crackers for the crust created an additional layer of lemon flavor. See the sidebar that follows the recipe.

SERVES 12 TO 16

Let the dissolved gelatin mixture cool down for a few minutes, or the gelatin will seize when combined with the filling. We tested our cheesecake with several store brands of lemon sandwich cookies; all worked well.

CRUST

10

lemon sandwich cookies, broken into pieces (about 1¼ cups)

2

tablespoons unsalted butter, melted

1

teaspoon grated lemon zest

 

CURD

¼

cup (1¾ ounces) sugar

1

large egg plus 1 large yolk

Pinch salt

2

tablespoons lemon juice

1

tablespoon unsalted butter

1

tablespoon heavy cream

 

FILLING

2¾

teaspoons unflavored gelatin

¼

cup lemon juice (2 lemons)

1½

pounds cream cheese, cut into 1-inch pieces and softened

¾

cup (5¼ ounces) sugar

Pinch salt

1¼

cups heavy cream, room temperature

1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 350 degrees. Process cookies in food processor until finely ground, about 30 seconds. Add butter and zest and pulse until combined, about 10 pulses. Press mixture into bottom of 9-inch springform pan. Bake until lightly browned and set, about 10 minutes. Let cool completely on wire rack, at least 30 minutes.

2. FOR THE CURD: While crust is cooling, whisk sugar, egg and yolk, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and puddinglike, about 3 minutes. Remove from heat and stir in butter and cream. Press through fine-mesh strainer into small bowl and refrigerate lemon curd until needed.

3. FOR THE FILLING: Sprinkle gelatin over lemon juice in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Set aside.

4. Using stand mixer fitted with paddle beat cream cheese, sugar, and salt on medium speed until smooth and creamy, scraping down sides of bowl as needed, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and ¼ cup curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.

5. Pour filling into cooled crust and smooth top. Pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer perpendicularly through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be refrigerated for up to 3 days.)