Lemon icebox cheesecake and the week in preview

I was looking for a classic, a new tradition to make for Easter lunch.  The way your mom always made the same mashed potatoes or green bean casserole.  I am cognicent that we are making our own traditions every year.  So I took a little time to find something I thought everyone would like and would taste like a celebration of spring.  I settled on lemon icebox cheesecake.  This is light and bursting with lemon flavor, just right for a new tradition.

This recipe is in three parts.  The lemony buttery crust.  The tart lemon curd.  The light and fluffy filling.  It all requires six hours of cooling in the "icebox".  I appreciate that because with egg hunts to watch and lunch to make it is nice to have dessert done and ready in the fridge.

The crust starts it off.
Preheat the oven to 350 degrees.
Process together;
10 lemon sandwich cookies
2 T melted butter
1 t lemon zest.

Press the mixture into a 9 inch springform pan and bake for about 10 minutes in the 350 degree oven.
Cool for at least 30 minutes before adding the filling.

While that bakes start with the curd.  This packs an intense lemon flavor.  Part will be in the filling to amp up the lemon and part on top for a decorative tart topping.

Whisk together in a saucepan;
1 large egg and another egg yolk
1/4 cup sugar
pinch salt
Stir in 2 T lemon juice
Heat over medium on the stove and stir constantly until it turns to a pudding texture.  Stirring helps avoid scrambled egg lemon curd.  If you do have this problem press it through a fine sieve.
Remove from heat and add:
1 T butter
1 T heavy cream
Refrigerate for now.

The next step is to make the filling, building even more lemon flavor.
It starts with preparing the gelatin.

Combine;
1 envelope unflavored gelatin
1/4 cup lemon juice (2 lemons)
Allow to soften for about 5 minutes and then microwave for 30 seconds to fully dissolve the gelatin.  Allow to cool.

Use a mixer to combine;
1.5 lbs cream cheese at room temperature
3/4 cup sugar
pinch salt
once well combined add the
1 1/4 cup heavy cream (I just said this tasted light!) until combined.

Add the cooled gelatin and 1/4 cup of the lemon curd.  Beat for about 3 minutes until fluffy.  Pour into the cooled crust.

Use the rest of the curd to decorate the top of the cheese cake and cool for at least 6 hours or up to three days.

This turned out just as advertised.  Very light, fluffy, and tart with multiple layers of different lemon intensity.  We all loved it.  And a new tradition is born.

Sunday:  Speaking of tradition; ham, cheesy potatoes, and broccoli.  With lemon cheesecake for dessert!
Monday:  That ham will taste great on kaiser rolls too.  Asparagus this time for the veggie.
Tuesday:  I have a feeling we will still be working on the ham, so to prevent "Ham Fatigue"... tonight will be ham AND EGGS.  Fruit on the side.
Wednesday:  Take a break from ham... chicken caesar salad with naan.