I saw this made on America's Test Kitchen (or maybe it was Cook's Country - same thing) and recalled the 1960s when something like this was all the thing for ladies lunch and refreshments at the bridge club.

One of the nice things is that it isn't baked, so nice for summer. I bought the ingredients today (except I forgot the lemon sandwich cookies). It's quite the elaborate process, but I think once we make it the first time, it wouldn't be so bad. Of course it's easier to buy a boxed cheesecake mix: like instant pudding, so easy to make. But which is better? I'll let you know.

Lemon Icebox Cheesecake


1 1/2 pounds cream cheese, diced large
10 lemon sandwich cookies
2 tbsp unsalted butter, melted and cooled slightly
1 tsp grated lemon zest

1 egg
1 egg yolk
1/4 cup sugar
Dash salt
2 tbsp fresh lemon juice
1 tbsp unsalted butter
1 tbsp heavy cream

1/4 cup fresh lemon juice
2 1/2 tsp gelatin (measure it)

Cream cheese, softened
3/4 cup sugar
Dash salt
1 1/4 cup heavy cream at room temperature
1/4 cup of the lemon curd
Gelatin mixture

Let cream cheese stand at room temperature to soften. Crumble cookies coarse and then process to fine meal in food processor. Add butter and lemon zest and pulse until fully incorporated. Press into a 9 inch springform pan with the backside of a measuring cup to make an even layer. Bake at 350 degrees for 10 minutes until set and golden color. Let cool 30 minutes.

Put egg and egg yolk in pan with sugar and salt. Stir and add lemon juice. Cook over medium low until thick and pudding like, 3 minutes. Remove from heat and add butter and heavy cream. Pour through a fine mesh strainer into a bowl. Refrigerate.

Put gelatin over lemon juice and let stand 5 minutes. Heat in microwave for 30 seconds, until edges are bubbling, then let cool. Divide the lemon curd with some in a ziploc bag.

Combine cream cheese, sugar, and dash of salt in mixer bowl, 2 minutes on medium speed. Add cream and mix until fluffy. Add 1/4 cup lemon curd and gelatin. Beat 3 minutes at medium high speed. Pour into cooled crust and smooth top. Use ziploc to squirt stripes of curd over top, then use a skewer to make chevrons. Refrigerate for 6 hours. Run a knife around the outside and lift off the pan.