The Best {No-Bake} Lemon Cheesecake

Name: The Best {No-Bake} Lemon Cheesecake
Ingredients: 9 whole rectangular graham crackers (for about 1 1/2 cups crushed); 5 tablespoons butter, melted; 1 teaspoon grated lemon zest; 1 large egg plus 1 egg yolk; 1/4 cup sugar; pinch salt; 2 tablespoons fresh lemon juice; 1 tablespoon butter; 1 tablespoon heavy cream; 1/4 cup fresh lemon juice, from about 2 lemons; 1 envelope (2 3/4 teaspoons) unflavored gelatin; 1 1/2 pounds (3 bars) cream cheese, softened to room temperature; 3/4 cup sugar; pinch salt; 1 1/4 cups heavy cream, room temperature

$The Best {No-Bake} Lemon Cheesecake was pinched from <a href="http://www.melskitchencafe.com/2010/05/lemon-icebox-cheesecake.html" target="_blank">www.melskitchencafe.com.</a>$

"Note: the cheesecake can be made ahead and refrigerated for up to 3 days. Also, it is really important to have the cream cheese at room temperature. If it is too cold, it won’t mix well and there will be a lot of lumps...."

INGREDIENTS

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9 whole rectangular graham crackers (for about 1 1/2 cups crushed)

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5 tablespoons butter, melted

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1 teaspoon grated lemon zest

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1 large egg plus 1 egg yolk

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1/4 cup sugar

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pinch salt

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2 tablespoons fresh lemon juice

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1 tablespoon butter

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1 tablespoon heavy cream

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1/4 cup fresh lemon juice, from about 2 lemons

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1 envelope (2 3/4 teaspoons) unflavored gelatin

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1 1/2 pounds (3 bars) cream cheese, softened to room temperature

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3/4 cup sugar

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pinch salt

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1 1/4 cups heavy cream, room temperature

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