Meyer Lemon Icebox Cheesecake

Spring is finally in the air!  I shouldn't complain because here in San Francisco we haven't had anywhere near the snow and rain storms that the East Coast has experienced.  But still, you better believe I'm loving the sunny weather we've seen over the last few days.  I hope it's here to stay.

What better way to celebrate than with a dessert that's light, refreshing and citrus-y?  I'm a sucker for anything lemon so I've been hankering to make this Lemon Icebox Cheesecake from Cook's Country for quite some time.   My version uses delicious meyer lemons, my favorite variety.

I've made CC's icebox cheesecake for this blog before, but the addition of lemon was the main draw and this recipe is bursting with it.  From the use of lemon sandwich cookies in the crust, rather than the typical graham crackers, to a homemade lemon curd mixed in to the filling and decorated on top.  Get ready to pucker up and celebrate the season!    

Meyer Lemon Icebox Cheesecake

Crust

10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)
2 tablespoons unsalted butter, melted
1 teaspoon grated lemon zest

Curd
1 large egg plus 1 egg yolk
1/4 cup sugar
Pinch salt
2 tablespoons meyer lemon juice
1 tablespoon unsalted butter
1 tablespoon heavy cream

Filling
2 3/4 teaspoons unflavored gelatin (it's about 1 package, but measure!)
1/4 cup strained meyer lemon juice
1 1/2 pounds cream cheese, cut into 1-inch pieces and softened
3/4 cup sugar
Pinch salt
1 1/4 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 into bottom of 9-inch springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely on wire rack, at least 30 minutes.

While crust is cooling, mix egg, egg yolk, sugar, and salt together in small saucepan with a rubber spatula. 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. Press through fine-mesh strainer into small bowl and refrigerate until needed.  

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.  

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 ¼ 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.)