Lemon Icebox Cheesecake

Name: Lemon Icebox Cheesecake
Yield: Serves 12 to 16
Ingredients: 10 , lemon sandwich cookies, broken into pieces (about 1 1/4 cups); 2 tablespoons, unsalted butter, melted; 1 teaspoon, grated lemon zest; 1 large, egg plus 1 egg yolk; 1/4 cup (1¾ ounces), sugar; Pinch , salt; 2 tablespoons, lemon juice; 1 tablespoon, unsalted butter; 1 tablespoon, heavy cream; 2 3/4 teaspoons, unflavored gelatin; 1/4 cup, lemon juice (2 lemons); 1 1/2 pounds, cream cheese, cut into 1-inch pieces and softened; 3/4 cup (5¼ ounces), sugar; Pinch , salt; 1 1/4 cups, heavy cream, room temperature

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Appears in Cook's Country June/July 2010, Cook's Country TV

Desserts or Baked Goods

Cakes

SEASON 4

Load up on lemon juice and you're guaranteed powerful flavor. Or are you?

SERVES12 to 16

TIME1½ hours, plus 6 hours chilling

has video

WHY THIS RECIPE WORKS

In a baked cheesecake, tart lemon juice is mellowed by the heat of the oven. For our Lemon Icebox Cheesecake, we needed to dial back the lemon juice to compensate. Lemon curd, a rich, tangy spread made from eggs, butter, cream, sugar, and l...

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