Ingredients
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Crust
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8 whole Graham Cracker
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1 tablespoon Sugar
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5 tablespoons Unsalted Butter
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Filling
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1½ cups heavy Cream
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2½ teaspoons unflavored Gelatin
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⅔ cup (4⅔ cups) Sugar
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1 pound Cream Cheese
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1 teaspoon grated Lemon Zest
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1 teaspoon Vanilla Extract
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Pinch Salt
Directions
Icebox cheesecake is a great make-ahead dessert since it needs time to chill before serving. We wanted our icebox cheesecake to have a supple, creamy texture and great flavor. We tried all manner of recipes, and found it was best to stick to the tried-and-true combination of heavy cream and cream cheese thickened with gelatin. Allowing the gelatin to hydrate in a portion of the cream, then bringing it to a boil in the microwave fully activated its thickening power. We whipped the heavy cream and cream cheese before adding the cream and gelatin mixture to ensure even dispersal of the gelatin. Lemon juice, lemon zest, and vanilla added just enough spark to perk up the flavor of the tangy cream cheese, while a moderate amount of sugar kept the filling light. Do not substitute low-fat or nonfat cream cheese in this cake, or it will not set up properly. When cutting the cake, have a pitcher of hot tap water nearby; dipping the knife into the water and wiping it clean with a dish towel after each cut helps make neat slices. Serve with Strawberry Topping if desired.
Steps
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1
Done
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For the CrustAdjust oven rack to lower-middle position and heat oven to 325 degrees. Process graham cracker pieces in food processor to fine crumbs, about 30 seconds. Combine graham cracker crumbs and sugar in bowl, add melted butter, and toss with fork until evenly moistened. Pour crumbs into 9-inch springform pan and press into even layer with bottom of dry measuring cup. Bake crust until fragrant and beginning to brown around edges, about 13 minutes. Let crust cool, about 30 minutes. |
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2
Done
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For the FillingPour ¼ cup heavy cream into liquid measuring cup. Whisk in gelatin and let stand until gelatin is softened, about 5 minutes. Microwave mixture until cream is bubbling and gelatin is completely dissolved, about 30 seconds. |
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3
Done
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Using stand mixer fitted with paddle, beat remaining 1¼ cups heavy cream and sugar at medium-high speed until soft peaks form, about 2 minutes. Reduce speed to medium-low, add softened cream cheese, and beat until combined, about 1 minute. Scrape bowl well. Add lemon juice, vanilla, and salt and beat on medium-low speed until combined, about 1 minute. Scrape bowl well. Increase speed to medium-high and beat until smooth, about 3 minutes. Add cream-gelatin mixture and lemon zest and beat until smooth and airy, about 2 minutes. |
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4
Done
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Pour filling into cooled crust and spread it out evenly using offset spatula. Refrigerate cake until firm, at least 6 hours. |
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5
Done
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To serve, wrap hot, damp kitchen towel around springform pan. Unlock pan and carefully lift off sides. Slip thin metal spatula under crust and carefully slide cheesecake onto serving platter. |
