Rating: 5 stars
17 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Luscious lemon cheese filling with blueberry topping.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 hr 20 mins
total:
2 hrs
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thoroughly mix crushed lemon cookies and butter together in a bowl.

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  • Press cookie mixture into the bottom of an 8-inch springform pan.

  • Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.

  • Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.

  • Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.

  • Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.

  • Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.

Nutrition Facts

198 calories; protein 1.9g; carbohydrates 22.8g; fat 11.8g; cholesterol 25.6mg; sodium 58.6mg. Full Nutrition
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