Lemon Icebox Cheesecake

Serves 12 to 16
Original Recipe from America’s Test Kitchens

NOTE: Let the dissolved gelatin mixture cool down for a few minutes or the gelatin will seize when combined with the filling. It does not matter which brand of lemon sandwich cookie is used (I used the cheapest and the crust was great!)
This cheesecake tastes similar to Sour Cream Lemon Pie at Marie Calendar’s. It has an incredibly smooth texture and is SO YUMMY! It makes a great dessert for company! I modified the crust slightly, increasing the cookies from 10 to 12 and I also omitted the zest – original recipe called for 1 tsp lemon zest). This looks like it takes a lot of work, but it is actually quite easy to make!

Crust:
12 lemon sandwich cookies, broken into pieces (about 1 ¼ cups)
2 TBSP melted butter, unsalted

Curd:
1 large egg plus 1 egg yolk
¼ cup sugar
Pinch salt
2 TBSP lemon juice (fresh is best!)
1 TBSP butter
1 TBSP heavy cream

Filling:
¼ cup lemon juice from 2 lemons
1 envelope (2 ¾ tsp) unflavored (KNOX) gelatin
1 ½ lbs (3 8-oz) cream cheese, softened
¾ cup sugar
Pinch salt
1 ¼ cups heavy cream, room temperature

1. Make crust: Adjust oven rack to middle position and heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and pulse until combined. Press mixture into bottom of 9-inch spring-form pan. Bake about 5-7 minutes until lightly browned and set. Cool completely.
2. Make curd: While crust is cooling, whisk egg, egg yolk, sugar, and salt together in saucepan. Add lemon juice and cook over medium-low heat stirring constantly, until thick and pudding like, about 3 minutes. Remove from heat and add butter and cream. Press through fine mesh strainer into small bowl and refrigerate until needed. (I did not press through a strainer – I just refrigerated as it is. If you want a clearer colored curd, then press through strainer).
3. Soften gelatin: Combine lemon juice and gelatin 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. Make filling: With mixer on medium speed, beat cream cheese, sugar and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 more minutes. Add gelatin mixture and ¼ cup of the curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.
5. Chill cheesecake: 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 through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be covered in plastic wrap and refrigerated for 3 days-if it lasts that long!)