Lemon Icebox Cheescake

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.

Lemon Icebox Cheesecake

Lemon Icebox Cheesecake -Video


Ingredients:
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.

Method:

  1. Preheat the oven to 180C/160C fan/350F
  2. Put the biscuits into a processor and mix until they are finely crumbled.
  3. Add the melted butter and mix again until combined.
  4. Place the mixture into a 9in/23cm springform cake tin.
  5. Level the crumbs over the base and press down firmly to pack the crumbs together, level.
  6. Bake in the oven for 10 minutes, until the base has firmed up and is golden brown.
  7. Remove from the oven and allow to cool.
  8. In a saucepan put the 50g caster sugar, the egg and egg yolk and the lemon juice.  
  9. Whisk together until all mixed.
  10. Heat , very gently, stirring all the time with a whisk to avoid the egg cooking, until the mixture has thickened up.
  11. Remove from the heat and add the butter and double cream and stir until melted and mixed in.
  12. Pour the curd into a bowl and refrigerate to cool down and thicken more.
  13. Place the gelatine leaves in a bowl with the cold water and leave for 5 minutes.
  14. Remove the softened gelatine leaves and squeeze out the excess water.
  15. Place the gelatine leaves in a saucepan with the lemon juice and gently heat until the leaves are dissolved(do not allow to boil)
  16. Pour the lemon juice and gelatine into a bowl and allow to cool.
  17. 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.
  18. Beat with the paddle attachement until the cream cheese has incorporated the sugar and is nice and smooth.
  19. Add the double cream and mix again until all is combined.
  20. Add the cooled lemon juice mixture and the 60ml lemon curd and mix until combined.
  21. Pour the mixture over the cooled biscuit base and shake the tin gently to allow the mixture to level out.
  22. Pipe the remaining lemon curd onto the top, gently, in any pattern you want, and use a skewer to swirl around if you wish.
  23. Refrigerate for 6 hours.
  24. Run a paring knife around the inside edge of the cake tin and then release the cheesecake.
  25. Cut and serve.

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