Serves 12 to 16
Let the dissolved gelatin mixture cool down for a few minutes, or the gelatin will seize when combined with the filling. We tested our cheesecake with several store brands of lemon sandwich cookies; all worked well.

WHY THIS RECIPE WORKS:
In a baked cheesecake, tart lemon juice is mellowed by the heat of the oven. For our Lemon Icebox Cheesecake, we needed to dial back the lemon juice to compensate. Lemon curd, a rich, tangy spread made from eggs, butter, cream, sugar, and lemon juice, added crisp lemon flavor without the undesirable “chew" of zest or the processed flavor of lemon extract. Using lemon cookies instead of graham crackers for the crust created an additional layer of lemon flavor.