Lemony Layered Cheesecake

The smart trick here is using prepared ingredients to compose this tangy icebox cake.

  • Total Time:
  • Servings: 8 to 10
  • Time(Other): Plus 8 hr chilling

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  • 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

How to make this recipe

  1. 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.

  2. 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.

  3. Uncover and invert the cheesecake onto a platter. Remove the plastic wrap. Serve with blueberries.

Make Ahead

The cheesecake can be refrigerated for up to 3 days.

Contributed By Photo © Jonathan Lovekin Published July 2014

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