Description
Creamy lemon curd and crunchy graham crackers create a stunning dessert. Perfect for a special occasion or a delightful weeknight treat.
Ingredients
Units
Scale
- 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