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    You are in: Home / Recipes / Lemon Icebox Cheesecake Recipe
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    Lemon Icebox Cheesecake

    Lemon Icebox Cheesecake. Photo by Coppercloud

    1/1 Photo of Lemon Icebox Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    1 hrs

    10 mins

    Abby Girl's Note:

    If you are a "lemon lover" you should enjoy this wonderful dessert. So pucker up and enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

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

    CURD

    FILLING

    Directions:

    1. 1
      MAKE CRUST; 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.
    2. 2
      MAKE CURD; 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 puddinglike, about 3 minutes. Remove from heat and stir in butter and cream. Press through fine-mesh strainer into small bowl and refrigerate until needed.
    3. 3
      SOFTEN GELATIN: 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.
    4. 4
      MAKE FILLING: 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.
    5. 5
      CHILL CHEESECAKE: 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.).

    Ratings & Reviews:

    • on September 13, 2012

      55

      This is a great ATK recipe. My B/F liked this so much he had second and that never happens with dessert. All the girls at work liked it too, this went very fast.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2012

      55

      I made this cake the other day and since it was so FATTENING, I divided it into 32 cupcakes instead of one cake. It came out very good and I got lots of compliments on it. I think I will try it with milk and low fat cream cheese instead next time try to cut back on the fat calories. Also, we thought it needed more lemon so I will adjust that next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2011

      55

      This is the BEST cheesecake ever - and it's not a lot of trouble to make. We loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Icebox Cheesecake

    Serving Size: 1 (116 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 465.2
     
    Calories from Fat 353
    75%
    Total Fat 39.2 g
    60%
    Saturated Fat 22.8 g
    114%
    Cholesterol 162.1 mg
    54%
    Sodium 291.5 mg
    12%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 0.0 g
    0%
    Sugars 22.4 g
    89%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    cookies

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