Icebox cheesecake

Servings: 10-12

Start to finish: 45 minutes active cooking time

Crust:

8 whole graham crackers, broken into 1-inch pieces

1 tablespoon sugar

5 tablespoons unsalted butter, melted

Filling:

2 1⁄2 teaspoons unflavored gelatin

1 1⁄2 cups heavy cream

2⁄3 cup (4 2 ⁄3 ounces) sugar

1 pound cream cheese, cut into 1-inch pieces and softened

1 teaspoon grated lemon zest plus 2 tablespoons juice

1 teaspoon vanilla extract Pinch salt

1. For the crust: Adjust oven rack to middle position and heat oven to 325 F. Pulse crackers and sugar in food processor until finely ground. Transfer crumbs to bowl, drizzle with melted butter and mix until mixture resembles wet sand. Using your hands, press crumb mixture evenly into bottom of 9-inch springform pan. Using bottom of measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown, about 13 minutes. Let crust cool in pan on wire rack, about 30 minutes.

2. For the filling: Sprinkle gelatin over 1⁄4 cup cream in 2-cup liquid measuring cup

and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 20 seconds; whisk to combine and set aside.

3. Using stand mixer fitted with whisk attachment, whip remaining 1 1⁄4 cups cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Fit stand mixer with paddle, reduce speed to medium-low, add cream cheese and beat until combined, about 1 minute, scraping down bowl once (mixture may not be completely smooth). Add lemon juice, vanilla and salt and beat until combined, about 1 minute, scraping down bowl as needed. Increase speed to medium-high and beat until smooth, about 3 minutes. Add dissolved gelatin mixture and lemon zest and beat until smooth and airy, about 2 minutes.

4. Pour filling into crust and spread into even layer with spatula. Wrap cheesecake tightly in plastic wrap and refrigerate until set, at least six hours or up to 24 hours. 5. To unmold cheesecake, wrap hot, damp dish towel around pan and let stand for 1 minute. Remove sides of pan and slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto platter. Serve.