OK, I'm gonna try a cut 'n' paste from a PDF.
This is an awesome cheesecake to make with all that cream cheese that is hard to find......
OK, apparently I blew through the posting limit, so I will split it into two parts.
Part 1 of 2
Lemon Icebox Cheesecake
Serves 12 to 16 (recipe derived from America's Test Kitchen)
WHY THIS RECIPE WORKS:
In a baked cheesecake, tart lemon juice is mellowed by the heat of the oven. For the Lemon Icebox Cheesecake, we needed to dial back the lemon juice to compensate. Lemon curd, a rich, tangy spread made from eggs, butter, cream, sugar, and lemon juice, added crisp lemon flavor without the undesirable "chew" of zest or the processed flavor of lemon extract. Using lemon cookies instead of graham crackers for the crust created an additional layer of lemon flavor.
Let the dissolved gelatin mixture cool down for a few minutes, or the gelatin will seize when combined with the filling.
21 lemon cookies, broken into pieces (see "Layers of Lemon Flavor," below)
4 tablespoons unsalted butter, melted
2 teaspoon grated lemon zest
1 large egg plus 1 egg yolk
2 tablespoons lemon juice
1 tablespoon unsalted butter
1 tablespoon heavy cream
1 envelope (2 teaspoons) unflavored gelatin (be sure to measure, envelope contents vary)
cup lemon juice (2 or 3 lemons, depending upon the lemons)
1 pounds cream cheese, cut into 1-inch pieces and softened
1 cups heavy cream, room temperature
Adjust oven rack to middle position and heat oven to 350 degrees.
Process cookies in food processor until finely ground.
Add butter and zest and pulse until combined.
Press mixture lightly into bottom of 9-inch springform pan. I use a fork to spread and press down the crust. If you press too hard, the crust will be tough to cut through.
Bake until lightly browned and set, about 10 minutes.
Cool completely on wire rack, at least 30 minutes.
Read all the steps of this section before starting
While crust is cooling, whisk egg, egg yolk, sugar, and salt together in small saucepan.
Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding like, about 3 minutes.
Remove from heat and stir in butter and cream.
Refrigerate until needed in a few minutes.
Combine lemon juice and gelatin in 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 and let cool, about three or four minutes.
With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes.
Slowly add cream and beat until light and fluffy, about 2 minutes.
Add gelatin mixture and 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 of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance.
Refrigerate until set, at least 6 hours.
Remove sides of pan.
Serve. (Cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.)
end of part 1 of 2