I saw a recipe for an icebox or, as we might call it, a refrigerator cheesecake. The recipe was on Cook’s Country and it looked very good, so I thought I would give it a try.
The only baking is of the biscuit crumb base. For flavour there is lemon juice and lemon curd, mixed into a cream and cream cheese filling. It is easy to make, but does have to be left to set for about 6 hours before cutting and eating.
For mine I used leaf gelatine, rather than powdered gelatine to set the cheesecake and it worked well. In fact I love the texture, and of course the sublime lemon flavour. Although the recipe calls for home made lemon curd I am sure that any quality shop bought curd would be just fine.
So this is a recipe that works well and is very tasty, I heartily recommend it to all.
For the base:
- 220g of lemon sandwich biscuits(or digestives or graham crackers)
- 28g of melted butter
- Zest of one lemon
For the curd:
- 1 medium egg(large in USA)
- 1 medium egg yolk
- 50g caster sugar
- 30ml lemon juice
- 14g butter
- 15ml double cream
For the filling:
- 5 leaves of gelatine ( or a packet of gelatine powder)
- 500ml cold water( to soften gelatin)
- 60ml lemon curd
- 60 ml lemon juice
- 680g cream cheese
- 150g caster sugar
- 300ml double cream
- Remainder of lemon curd for piping on top.
- Preheat the oven to 180C/160C fan/350F
- Put the biscuits into a processor and mix until they are finely crumbled.
- Add the melted butter and mix again until combined.
- Place the mixture into a 9in/23cm springform cake tin.
- Level the crumbs over the base and press down firmly to pack the crumbs together, level.
- Bake in the oven for 10 minutes, until the base has firmed up and is golden brown.
- Remove from the oven and allow to cool.
- In a saucepan put the 50g caster sugar, the egg and egg yolk and the lemon juice.
- Whisk together until all mixed.
- Heat , very gently, stirring all the time with a whisk to avoid the egg cooking, until the mixture has thickened up.
- Remove from the heat and add the butter and double cream and stir until melted and mixed in.
- Pour the curd into a bowl and refrigerate to cool down and thicken more.
- Place the gelatine leaves in a bowl with the cold water and leave for 5 minutes.
- Remove the softened gelatine leaves and squeeze out the excess water.
- Place the gelatine leaves in a saucepan with the lemon juice and gently heat until the leaves are dissolved(do not allow to boil)
- Pour the lemon juice and gelatine into a bowl and allow to cool.
- In the bowl of a stand mixer(you can do this all by hand or with a hand mixer and a large bowl) place the cream cheese and sugar.
- Beat with the paddle attachement until the cream cheese has incorporated the sugar and is nice and smooth.
- Add the double cream and mix again until all is combined.
- Add the cooled lemon juice mixture and the 60ml lemon curd and mix until combined.
- Pour the mixture over the cooled biscuit base and shake the tin gently to allow the mixture to level out.
- Pipe the remaining lemon curd onto the top, gently, in any pattern you want, and use a skewer to swirl around if you wish.
- Refrigerate for 6 hours.
- Run a paring knife around the inside edge of the cake tin and then release the cheesecake.
- Cut and serve.