No fuss Lemon Berry Cheesecake
Ingredients
2 cups graham crackers (about 1 1/2 packages)
2 Tbsp granulated sugar
1/2 cup melted unsalted butter
Salt
4 oz. cream cheese, room temp
16 oz. mascarpone
3/4 cup whipping cream
2 Tbsp powdered sugar
1/2 cup lemon curd
Zest and juice of 1 large lemon
Berries
Instructions
Preheat oven to 350 F. Butter a 9 in. springform pan and set aside.
Place graham crackers in a plastic bag and bash with a wooden spoon until you have a fine crumb. It is okay to leave some bigger pieces to help add texture. Place crumbs in a bowl along with granulated sugar, melted butter, and a pinch of salt. Mix until combined. Pour mixture into prepared pan and tightly and evenly pack down and up the sides of the pan, about one inch up. Bake for roughly 10 minutes until the crust is lightly golden. Let cool completely.
In the bowl, combine cream cheese and mascarpone until creamy and smooth. Add in the whipping cream, powdered sugar, lemon curd, zest and juice and continue to mix until everything is combined and smooth. Pour mixture into cooled pan and smooth evenly. Place in the fridge for at least 4 hours, or overnight if possible.
When ready to serve, release cheesecake from pan and top with whatever berries you have available.