Lemony Layered Cheesecake

Recipe source: Food and Wine | July 2015 MAKE AHEAD: The cheesecake can be refrigerated for up to 3 days.
Photo by Pamela M.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from foodandwine.com

Ingredients

  • 1 1/2

    cups mascarpone cheese

  • 1

    cup heavy cream

  • 1

    cup prepared lemon curd

  • Kosher salt

  • 20

    About 20 whole graham crackers

  • Blueberries, for serving

Directions

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.

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