LEMON BLACKBERRY CHEESECAKE PARFAIT

Lemon Blackberry Cheesecake Parfait image

Provided by Trisha Yearwood

Categories dessert

Time 40m

Yield 6 servings

Number Of Ingredients 11

1/2 cup granulated sugar
4 tablespoons unsalted butter, softened
1/2 teaspoon finely grated lemon zest plus 1/2 cup lemon juice
1 large egg
1 1/2 cups cream cheese, softened
1 1/4 cups heavy cream
1 1/4 cup confectioners' sugar
1 teaspoon finely grated lemon zest plus 3 tablespoons lemon juice
1 teaspoon vanilla extract
6 cups lightly packed cubed angel food cake (a little more than 1/2 cake)
1 1/2 cups fresh blackberries

Steps:

For the lemon curd: Combine the granulated sugar, butter, lemon zest and juice and egg in a large microwave-safe bowl (the mixture will bubble and triple in volume during cooking). Microwave on high in 1-minute intervals, stopping to remove the bowl and stir well after each interval. Continue until the curd thickens enough to coat the back of a spoon, about 6 minutes. Strain into a clean bowl, cover the surface with plastic wrap and cool in the refrigerator (the curd will continue to thicken as it cools).
For the lemon cheesecake layer: Combine the cream cheese, cream, confectioner's sugar, lemon zest and juice and extract in a large bowl and beat with an electric mixer until it holds stiff peaks. If the cream cheese isn't very soft, you may have to whip for up to 5 minutes to get the lumps out. Refrigerate until ready to use.
For the parfait: Divide half of the cake among six 2-cup mason jars or glasses (1/2 cup of cake per jar). Top with about half of the cream cheese mixture (about 1/4 cup) followed by all of the lemon curd. Divide the remaining cake, followed by the cream cheese mixture, among the jars. Top with the blackberries. Eat immediately or refrigerate up to 4 hours.