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Ginger Mascarpone Icebox Cake




Source of Recipe


"The 150 Best American Recipes" by Fran McCullough & Molly Stevens


Recipe Introduction


This is a fantastic, easy, creamy and rich no-bake cake. Notice that it is made the day before you will serve it. I served this with a sauce made of chopped peaches sautéed in butter and brown sugar.


List of Ingredients




12 oz. gingersnap crumbs (from about 40 Nabisco gingersnaps)
5 T. sweet butter, melted
1 8-oz. package cream cheese, at room temperature
1/2 c. plain low-fat yogurt
2/3 c. sugar
1/2 t. pure vanilla extract
1/2 c. minced crystallized ginger
1 lb. mascarpone cheese, at room temperature
1/3 c. heavy cream

Recipe



Spray a 9" springform pan (8" works fine, too) with nonstick cooking spray or butter it lightly. Dust the pan with a little sugar and shake out any excess.

In a medium bowl, combine the gingersnap crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half of the crumbs over the bottom of the pan and pat down evenly; reserve the rest.

In a large bowl, with an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla, and ginger until smooth, scraping down the sides of the bowl. Add the mascarpone and cream and whip until the mixture is thoroughly combined and just holds peaks. Don't over whip, or the mixture may separate.

Carefully spoon half of the mixture over the crust, spreading it evenly to the edge of the pan. Sprinkle half of the remaining crumbs over the mascarpone mixture in the pan. Top with the remaining mascarpone mixture and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight. Serve cold.

Serves 12.