Lemon Layered Graham Cracker Cheesecake

This is from the July 2014 issue of Food and Wine and it is amazing!! I used Trader Joe’s cinnamon graham crackers.

1 1/2 c mascarpone
1 c heavy cream
1 c lemon curd
1 package of graham crackers

Line a 9×5 loaf pan with plastic wrap with 4 inches overhang.

In a stand mixer combine mascarpone and heavy cream on low speed until combined, them raise to medium until smooth and firm, about 3 minutes. Fold in lemon curd and a pinch of salt.

Spread 1/4 inch thick layer of lemon cheese mixture over the bottom of the pan. Arrange a single layer of graham crackers, breaking to fit if needed. Repeat finishing with a layer of lemon cheese mixture.

Cover cake with plastic wrap and place in the fridge for 8 hours or overnight.

Uncover and invert onto a platter.

Serves 10.



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