1 cup cream cheese (softened)
½ cup Mascarpone cheese
1 cup heavy whipping cream
2 tbsp lemon juice
Lemon zest
2 tbsp sugar
1 tbsp powdered sugar
⅓ cup Just Jan’s Meyer Lemon Curd
1 store bought graham cracker pie crust
½ tbsp unflavored gelatin
¼ cup water
Combine cream cheese, Mascarpone cheese, lemon juice and zest, and sugar in a large bowl. Mix until smooth and all ingredients are incorporated.
In another bowl whip heavy cream, and powdered sugar until stiff whipped cream is formed. Once the whipped cream is formed, mix in the Meyer Lemon Curd.
Add the whipped cream to the cream cheese mascarpone mixture. Stir until combined and set aside.
In a small pot, bring ¼ cup of water to a boil and add ½ tbsp of gelatin. Stir gently until gelatin is dissolved. Add the gelatin and water to the cheese and whipped cream mixture. Pour the mixture into the graham cracker pie crust.
Wrap the pie shell in plastic and refrigerate for at least 3 hours or until firm.
Optional:
Rinse and slice 1 cup of strawberries. In a bowl top sliced strawberries with ½ tbsp of sugar, and stir. The strawberries will release their juice and create a glaze. Place the strawberries on top of the cheesecake. Slice and enjoy.
Leave a comment