Lemony Layered Cheesecake

• 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

1. Line a 9-by-5-inch loaf pan with plastic wrap, allowing 4 inches of overhang.
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. Fold in the lemon curd and a pinch of salt.
4. Spread a 1/4-inch-thick layer of the lemon cream on the bottom of the pan.
5. Arrange a single layer of graham crackers on top, breaking them to fit.
6. Repeat the layering with the remaining lemon cream and crackers, finishing with a final layer of cream.
7. Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight.
8. Uncover and invert the cheesecake onto a platter.
9. Remove the plastic wrap.
10. Serve with blueberries.

mascarpone cheese, heavy cream, lemon curd, kosher salt, graham crackers, blueberries

Taken from www.foodandwine.com/recipes/lemony-layered-cheesecake (may not work)