Recipes Desserts Cheesecakes Lemony Layered Cheesecake 5.0 (5,837) 1 Review The smart trick here is using prepared ingredients to compose this tangy icebox cake. Slideshow: More Cheesecake Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Title: Culinary Director at Large, Food & WineLocation:New YorkExpertise: recipe development, cookbook writing.Experience: Originally from California, Justin Chapple studied classic culinary arts at the French Culinary Institute in New York City. After working as a line cook, Justin helped to produce the Food & Wine Classic in Aspen before joining the magazine's recipe test kitchen. He then moved into the role of culinary director-at-large and continues to host "Mad Genius Tips." Justin's first cookbook, Mad Genius Tips, is filled with expert hacks and delicious recipes from the video series. His second book, Just Cook It!, features built-to-be-easy recipes inspired by his California upbringing and his work as a professional recipe developer. Food & Wine's Editorial Guidelines Updated on July 1, 2014 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 8 to 10 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 Directions 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. © Jonathan Lovekin Make Ahead The cheesecake can be refrigerated for up to 3 days. Rate it Print