Sunday Dessert ~ Lemon Icebox Cheesecake

Just the word "Icebox" sounds perfect for these hot summer days.  First introduced during World War I,  the Icebox Cake is derived from similar desserts like a Trifle or Charlotte.  It became popular in the 20s and 30s because of the shortcuts and pre-made ingredients involved.  In fact, many cookie companies started printing directions for the IceBox Cake on the back of their packages.  I used the new Oreo Lemon Cookies as my base to give this dessert an even more lemony taste since the amount of lemon juice is "dialed back" on this icebox version because the heat of the oven in a baked cheesecake mellows the tartness of it.

My sister would agree that Mom made the best Lemon Glazed Cheesecake, but I have to say with the temperatures in the 90s and humidity higher, this icebox version is just as satisfying...just saying!

Lemon Icebox Cheesecake

Crust:
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.

Lemon Curd:
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.

Filling:
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.

Pour filling into cooled crust and smooth top.  Pour thin lines (mine were too chunky!) on top of the filling and lightly drag a paring knife or wooden skewer through lines to create marbled appearance.  Refrigerate until set, at least 6 hours.  Remove sides of the pan and serve.

Leftover cheesecake can be covered in plastic wrap and kept refrigerated for up to 3 days...if it lasts that long.  Enjoy!

Peach~Almond Ice Box Cake

The icebox cake gained its popularity in 1920s and 30s when it was first introduced during WWI, using many commercial shortcuts and premade ingredients.  Similar in structure to a Charlotte or a Trife, the ingredients for the cake included wafer cookies, pudding or whipped cream and companies began printing recipes on the back of the boxes of these ingredients.

It certainly is the answer to creating a crowd-pleasing dessert without heating up the kitchen with the oven on during the summer months...especially here in the South where our temperatures have been in the 90s with humidity!

This recipe was features in my Fine Cooking magazine for August/September, along with a luscious Chocolate Mousse and Frozen Lime & Dulce-de-Leche Terrine with Blackberry Sauce.  I still had some peaches left over and this one definitely called to me to make.

These icebox cakes are easy and the best part is that they are made ahead for the best flavor and texture to develop, which turned out to be a good thing when I'm rushing around and getting ready for our next move.  Our home is just about done and we will start bringing boxes over this weekend, however, one little snag is that we're still waiting for the bamboo flooring to arrive so it can be installed.  We'll be living in the basement (which is finished with cork flooring) for about a week or so.  What do they say about "best laid plans of mice and men often go awry."

Peach~Almond Ice Box Cake
Peach Jam  
4 ripe medium peaches, peeled and pitted
1/4 cup peach liqueur, such as Mathilde (or water, which is what I used)
3 T granulated sugar
Coarsely chop the peaches and put them in a 2 to 3 quart saucepan.  Add the liqueur or water and the sugar.  Bring to a simmer over medium heat.  Cook, stirring occasionally and mashing the peaches with a potato masher, about 15 minutes.  They will become thick and jammy.  Transfer to a small bowl and cool completely.

Cake
4-5 peaches, peeled and pitted
4 oz. (1/2 cup) mascarpone
2 cups heavy cream
1/2 cup confectioners' sugar (icing sugar)
1 tsp. vanilla extract
2  3.5oz boxes thin almond cookies such as Jules Destrooper

1/4 cup sliced almonds, toasted

Thinly slice the peaches and set aside.  Beat the mascarpone with 1 cup of the heaving whipping cream in a medium bowl with an electric mixer using the whisk attachment (you can also use your stand mixer with the whisk attachment.  Beat on low speed until smooth.  Add the remaining 1 cup of heavy whipping cream and beat on medium speed until firm peaks, about 3 minutes.

Spread a thin layer (about 1/4 cup) of the whipped cream mixture on the bottom of a 2 quart baking dish.

Cover the cream with a single layer of the almond cookies.  Spread about half of the peach jam on top of the cookies, then arrange a half of the sliced peaches over the jam. Repeat the steps for a second layer, starting with the whipped cream, using half of what is left, then, the cookies, peach jam, and sliced peaches.

Sprinkle the top with the sliced, toasted almonds and cover with plastic wrap.  Refrigerate for at least 8 hours or up to 2 days. 

Cool and refreshing, this icebox cake was just the thing for a hot and humid summer day. Enjoy!

In case you were curious, the kittens are doing well, although Rosie is still not a happy camper.  I'm hoping that will change:-D

Curious, but still hissing a bit at these strange little beings!

 

 Now, since I will be busy packing, moving and unpacking over the next week and a half, I decided to announce July's apron winner...Mary Jane Sampson!  Please email me your mailing information so I can get this apron off to you.  

Understandably, I will be a little late getting the August apron up, buy boy am I anxious to create some new things in my kitchen!