Ingredientes para Lemon Icebox Cheesecake
- 2 1/2 cups (300g) graham cracker crumbs
- 2 tablespoons (30g) unsalted butter
- Lemon Zest
- 1 large egg
- 1 large egg yolk
- 1 cup (200g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (120ml) fresh lemon juice
- Unsalted Butter
- Heavy Cream
- Unflavored Gelatin
- 16 ounces (450g) cream cheese, softened
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Cómo preparar Lemon Icebox Cheesecake
- Preheat oven to 350°F (175°C). Make the crust: Crush graham crackers into fine crumbs using a food processor. Add melted butter and lemon zest; pulse until combined.
- Press crumb mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until lightly golden.
- Cool completely on a wire rack.
- Make the lemon curd: In a small saucepan, whisk together egg, egg yolk, 1/2 cup sugar, and salt.
- Whisk in lemon juice. Cook over medium-low heat, stirring constantly, until thickened, about 3-5 minutes. Do not boil.
- Remove from heat; stir in butter and heavy cream. Strain through a fine-mesh sieve into a bowl and refrigerate until chilled.
- Soften gelatin: In a small bowl, sprinkle gelatin over 1 tablespoon lemon juice. Let stand for 5 minutes to soften.
- Microwave in 30-second intervals, stirring until completely dissolved. Set aside.
- Make the filling: Beat softened cream cheese, 1 cup sugar, and salt with an electric mixer until smooth and creamy.
- Gradually add heavy cream; beat until light and fluffy.
- Add the dissolved gelatin and 1/2 cup of the chilled lemon curd. Beat on medium-high speed until smooth and airy.
- Pour filling into the cooled crust and smooth the top.
- Pour remaining lemon curd over the filling in thin lines and use a knife to create a marbled effect.
- Refrigerate for at least 6 hours, or preferably overnight, until set.
- Carefully remove the sides of the springform pan before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
89g
Fat
114g
Carbs
8g
