Lemon Icebox Cheesecake
10 lemon sandwich cookies (you can use graham cracker crumbs too)
2 tsp. unsalted butter, melted
1 tsp. grated lemon zest
Preheat oven to 350F-degrees. In a food processor, process cookies until finely ground. Add butter and zest and pulse until combined. Press mixture into the bottom of a 9-inch springform pan, lightly sprayed with a baking spray. Bake until lightly browned and set, about 10 minutes. Cool completely on wire rack, at least 30 minutes.
1 large egg plus 1 large egg yolk
1/4 cup granulated sugar
pinch of salt
2 T lemon juice
1 T unsalted butter
1 T heavy cream
While crust is cooling, whisk the egg, egg yolk, sugar and salt together in a small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding like, about 3 minutes. Remove from the heat and stir in butter and cream. Press through fine-mesh strainer into small bowl and refrigerate until needed.
1 envelop (2 3/4 tsp.) unflavored gelatin
1/4 cups lemon juice (approx 2 lemons)
1 tsp. lemon zest
1 1/2 lbs (3-8 oz) cream cheese, cut into 1-inch pieces and softened
3/4 cup granulated sugar
pinch of salt
1 1/4 cups heavy cream, at room temperature
Combine lemon juice and gelatin in a 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.
In a stand mixer, using the paddle attachment, beat cream cheese, sugar, and salt until smooth and creamy, scraping down the sides of the bowl with a rubber spatula, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and 1/4 cup curd, increase speed to medium high, and beat until smooth and airy, about 3 minutes.