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!