Lemon Curd Icebox Cheesecake adapted from Cook's Country via Mel's Kitchen Cafe

Uploaded by Monica H at www.lickthebowlgood.blogspot.com

Crust:

Lemon Curd:

Filling:

For the crust: Preheat the oven to 350 degrees and adjust an oven rack to the middle position.

In a food processor, pulse the graham crackers until they are finely ground (I used boxed graham cracker crumbs). Add the butter and pulse until combined. Alternately, the graham crackers can be crushed in a resealable bag with a rolling pin and then poured into a bowl where the zest and butter can be stirred in.

Press the mixture onto the bottom of a 9-inch spring form pan. Bake the crust until it is lightly golden brown, about 8 minutes. Cool the crust completely on a wire rack before filling.

For the curd: While the crust is cooling, whisk the egg, egg yolk, sugar and salt together in a small saucepan. Whisk in the lemon juice and cook over medium-low heat, stirring constantly, until the mixture is thick and pudding-like, about 3-4 minutes. Remove from the heat and stir in the butter and cream. Press the mixture through a fine mesh strainer or sieve into a small bowl and refrigerate until needed.

For the filling: In a small bowl, put the 1/4 cup fresh lemon juice. Sprinkle the gelatin over the top and let it stand until the gelatin softens, about 5 minutes. Microwave the mixture until it is bubbling around the edges and the gelatin dissolves, about 30 seconds. Set aside.

In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the cream cheese, lemon zest, sugar, and salt until smooth and creamy, scraping down the sides of the bowl, about 2 minutes. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes. Add the gelatin mixture and 1/4 cup of the refrigerated lemon curd. Beat until the mixture is smooth and airy, about 3 minutes.Pour the filling into the cooled crust and smooth the top.

For the decorative topping: Using a teaspoon, dollop the remaining curd on top of the cheesecake and lightly drag a pairing knife or skewer through the lines to create a marble appearance. Alternately, you could pipe the curd (I put the curd into a Ziploc bag, snipped the corner and piped) into lines or swirls and drag a skewer through it to make other decorative patterns.

Refrigerate the cheesecake until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve.

Serves 12

NOTES: