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
Instructions
- 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.
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