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–+ servings

Lemony Layered Cheesecake

Layers of lemon cream with softened graham crackers make a perfectly moist cheesecake. The lemon and blueberries at a tartness that keeps this treat perfectly summery.
Print Recipe
Course Desserts
Servings 8 servings

Ingredients
  

  • 1 1/2 cups mascarpone cheese
  • 1 cup heavy cream
  • 1 cup prepared lemon curd
  • kosher salt
  • About 20 whole graham crackers
  • blueberries for serving

Instructions
 

  • Line a 9-by-5-inch loaf pan with plastic wrap, allowing 4 inches of overhang. In a large bowl, using an electric mixer, beat the mascarpone with the heavy cream at medium speed until smooth and just firm; do not overbeat. Fold in the lemon curd and a pinch of salt.
  • Spread a 1/4-inch-thick layer of the lemon cream on the bottom of the pan. Arrange a single layer of graham crackers on top, breaking them to fit. Repeat the layering with the remaining lemon cream and crackers, finishing with a final layer of cream. Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight.
  • Uncover and invert the cheesecake onto a platter. Remove the plastic wrap. Serve with blueberries.

Notes

Note: The cheesecake can be refrigerated for up to 3 days.
Courtesy of Justin Chapple of Food & Wine.
Keyword blueberry, Cake, dessert, easy, icebox, lemon, summer
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