Lemony Layered Cheesecake

© Jonathan Lovekin

Lemony Layered Cheesecake

  • SERVINGS: 8 to 10

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


  1. 1 1/2 cups mascarpone cheese

  2. 1 cup heavy cream

  3. 1 cup prepared lemon curd

  4. Kosher salt

  5. About 20 whole graham crackers

  6. Blueberries, for serving

  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.