- 12 ounces cream cheese (an 8-oz. package and a 4-oz. package)
- 1 cup whole milk ricotta
- 1 1/2 cups whipping cream
- 1 (11 ounce) jar lemon curd, divided
- 1 graham cracker crust
- Fresh berries for the top
In the bowl of an electric mixer, beat the cream cheese and ricotta cheese together. In a separate bowl, whip the cream to stiff peaks. Stir 1/2 cup lemon curd into the cheeses. Stir in 1/4 of the whipped cream. Fold in the remaining whipped cream in two batches. Pour into crust, spread the remaining lemon curd on and refrigerate for two hours or overnight.
Top with fresh, sliced strawberries, raspberries or blueberries.