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Lemon Cheesecake

Almost No-Bake Lemon Cheesecake

Course Dessert
Author Isis

Ingredients

Crust

  • 15 lemon sandwich cookies
  • 3 TB butter
  • 1 ts lemon zest

Lemon Curd

  • 1/4 cup sugar
  • 1 egg & 1 egg yolk
  • 1/8 ts salt
  • 2 TB lemon juice
  • 1 TB butter
  • 1 TB heavy cream

Filling

  • 1/4 cup lemon juice
  • 1 envelope plain gelatin
  • 1 1/2 lbs cream cheese softened
  • 3/4 cup sugar
  • 1/8 ts salt
  • 1 1/4 cup heavy cream

Instructions

Crust

  1. Preheat oven to 350 degrees F

  2. Process lemon cookies until finely ground
  3. Add butter and lemon zest and process until combined
  4. Press into bottom of 9" spring-form pan
  5. Bake 5 - 8 minutes until lightly browned

Lemon Curd

  1. Whisk together sugar, egg, egg yolk and salt
  2. Add lemon juice and cook over medium low heat, stirring constantly, until thick
  3. Remove from heat and stir in butter and cream

Filling

  1. Combine lemon juice and gelatin and allow to sit 5 minutes
  2. Microwave gelatin for about 30 seconds until dissolved, set aside
  3. Beat the cream cheese, sugar and salt until creamy
  4. Add heavy cream and mix until light and fluffy

  5. *Mix in 1/4 cup of the lemon curd and the gelatin and beat until airy

  6. Pour into the cooled cookie crust and smooth top
  7. Spoon remaining lemon curd in lines over top and drag the spoon through to make a design
  8. Refrigerate 6 hours or until set

Recipe Notes

*Once you add the gelatin to the filling, be ready to mix it up right away. The gelatin will seize up if it sits too long.