This here is the easiest (and potentially most gorgeous) cheesecake you’ll ever make! You aren’t baking it, so you don’t have to worry about over or under baking it, OR dealing with a giant crack through it. You use a loaf pan to shape it, so uniformity is a given. You throw a ton of blueberries on top, so even if it isn’t picture perfect when you peel off the plastic wrap, it will be post-blueberry assembly.
It can be made in less than 15 minutes, then requires an 8-hour rest in the fridge. I found it best within that 8-24 hour mark, but it will still keep in the fridge for a few more days. I love everything about this and I’m willing to bet you will too!
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Layered Lemon Curd Cheesecake
- Total Time: 15 minutes
- Yield: Serves 10 1x
- Diet: Omnivore
Description
Creamy lemon curd and crunchy graham crackers create a stunning dessert. Perfect for a special occasion or a delightful weeknight treat.
Ingredients
- 340 g (12 oz) cream cheese
- 237 ml (1 cup) heavy cream
- 237 ml (1 cup) prepared lemon curd
- kosher salt
- 20 whole graham crackers
- blueberries
Instructions
- Line a 9 x 5 inch loaf pan with plastic wrap, allowing at least a 4 inch overhang.
- Beat cream cheese with heavy cream in a large bowl until smooth and just firm. Fold in the lemon curd and a pinch of salt.
- Spread a 1/4-inch layer of the lemon cream on the bottom of the prepared pan. Arrange a single layer of graham crackers on top, breaking them as needed to fit. Repeat the layering with the remaining cream and crackers, finishing with a final layer of cream.
- Cover cake with plastic wrap and refrigerate for at least 8 hours or overnight.
- Uncover and invert cheesecake onto a platter, removing plastic wrap. Top with blueberries and cut into slices.
Notes
- For a smoother cheesecake, ensure your cream cheese is softened to room temperature before beating.
- If you don’t have prepared lemon curd, you can easily make your own using a recipe found online. Allow it to cool completely before using.
- To prevent the graham crackers from becoming soggy, ensure the lemon curd is not too runny. You may need to adjust it slightly.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dessert
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 40
Frequently Asked Questions
Should I use store-bought or homemade lemon curd for this cheesecake?
Both work well. Homemade curd gives you control over tartness and sweetness, but a good quality store-bought curd saves time and layers just as nicely in this recipe.
How do I get clean, distinct layers in the cheesecake?
Chill each layer until it is set before adding the next one. Pour the lemon curd gently over the back of a spoon to spread it evenly without disturbing the cheesecake layer below.
How far in advance should I make this cheesecake?
Make it at least 8 hours ahead, or the night before serving. It needs time to set fully in the fridge. It keeps well for up to 3 days covered, so it is a great make-ahead dessert.
