Lemon Cheesecake

Crust

10 lemon sandwich cookies,

2 tablespoons unsalted butter, melted

1 teaspoon grated lemon zest

Adjust the oven rack to the middle position and heat 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.

Curd

1 large egg plus 1 egg yolk

1/4 cup sugar

Pinch salt

2 tablespoons juice from 1 lemon

1 tablespoon unsalted butter

1 tablespoon heavy cream

While crust is cooling whisk egg, egg yolk, sugar, and salt together in double boiler.  Add lemon juice and cook over medium 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.  (I skipped the straining step.)

Filling

1/4 cup juice from 2 lemons

1 envelope unflavored gelatin

1 1/2 pounds cream cheese

3/4 cup sugar

Pinch salt

1 1/4 cups heavy cream, room temperature

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.

With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, about 2 minutes.  Add gelatin mixture and 1/4 cup curd, increase speed and beat until smooth and airy, about 3 minutes.

Finishing Touches

Pour filling into cooled crust and smooth top.  To make a swirl on 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.  This cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.