© Jonathan Lovekin
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 8 to 10

The smart trick here is using prepared ingredients to compose this tangy icebox cake. Slideshow: More Cheesecake Recipes

How to Make It

Step 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.

Step 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.

Step 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.

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