Recipes Desserts Cake 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 Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. 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