Lemony Layered Cheesecake Recipe

When you want a cool, refreshing dessert that takes next to no time to put together and doesn’t require turning on the oven (aka any given summer day), turn to this creamy chilled treat. Made from just six ingredients, it’s all about assembly. In fact, there’s nothing to cook at all — you’ll just need to get out a mixer to beat together the mascarpone and cream before folding in the lemon curd and layering everything in the pan. Since this icebox cake needs to be refrigerated overnight, it does require a bit of planning, but it shouldn’t take more than about 20 minutes of active work time.

Is mascarpone the same as cream cheese?

Though they are both soft, spreadable cheeses that can be used interchangeably in some applications, they are not the same thing. Made from heavy cream, mascarpone is a rich Italian cheese that’s about 75% butterfat, with a mild, slightly sweet flavor and smooth, silken texture. American cream cheese is milk-based and averages between 33 to 50% fat; it has a dense texture and tangy, savory flavor.

Notes from the Food & Wine Test Kitchen

• When beating together the mascarpone and heavy cream, start the mixer on a low speed and take care not to overwhip to avoid a grainy texture.
• After each layer of cream and crackers, press lightly to eliminate air pockets and help the cake hold its shape once set.
• Blueberries are a natural pairing for the tangy lemon cream, but if they’re not in season, feel free to pair the icebox cheesecake with another fruit. Or, use frozen blueberries to make a complementary sauce instead of piling on fresh ones.