Lemony Layered Cheesecake

1. 1

   Line a 9-by-5-inch loaf pan with plastic wrap, allowing 4 inches of overhang.

2. 2

   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.

3. 3

   Fold in the lemon curd and a pinch of salt.

4. 4

   Spread a 1/4-inch-thick layer of the lemon cream on the bottom of the pan.

5. 5

   Arrange a single layer of graham crackers on top, breaking them to fit.

6. 6

   Repeat the layering with the remaining lemon cream and crackers, finishing with a final layer of cream.

7. 7

   Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight.

8. 8

   Uncover and invert the cheesecake onto a platter.

9. 9

   Remove the plastic wrap.

10. 10

    Serve with blueberries.

No additional tips available.