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Recipe

Ginger-Mascarpone Icebox Cake

Scott Phillips

Servings: twelve.

Delicious on its own, this cake is also lovely paired with some bright-flavored fruit, such as blueberries or slices of mango or peach.

Ingredients

  • 12 oz. gingersnap crumbs, about 2-1/4 cups (from about 40 Nabisco brand cookies)
  • 2-1/2 oz. (5 Tbs.) unsalted butter, melted
  • 8 oz. cream cheese, at room temperature
  • 1/2 cup plain low-fat yogurt
  • 2/3 cup sugar; more for the pan
  • 1/2 tsp. vanilla extract
  • 1/2 cup minced candied (crystallized) ginger
  • 1 lb. mascarpone cheese
  • 1/3 cup heavy cream

Nutritional Information

      Calories (kcal) : 500
      Fat Calories (kcal): 310
      Fat (g): 34
      Saturated Fat (g): 19
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 90
      Sodium (mg): 280
      Carbohydrates (g): 43
      Fiber (g): 1
      Protein (g): 6

Preparation

  • Spray a 9-inch springform pan with nonstick cooking spray or grease it lightly. Dust the pan with a little sugar and knock out any excess. 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.
  • With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla, and candied ginger until smooth, scraping down the sides. Add the mascarpone and cream and whip until the mixture is thoroughly combined and just holds peaks. Don’t overwhip or the mixture may separate. Carefully spoon half of the mascarpone cream over the gingersnap crust, spreading it evenly to the edges of the pan. Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream 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. To serve, warm a sharp knife under hot water and dry it off. Cut one slice, clean the knife and warm it again before cutting the next slice.

Reviews

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Reviews

  • JillWalshaw | 08/11/2013

    This cake is just as described: easy and fast to make and very impressive. My guests loved it! I was a little worried during the preparation; the mascarpone mixture was so thick that I would have had trouble describing it as holding peaks, and then when I tried to spread it on the crumb base, it picked up the crumbs and didn't stay put. I solved the problem by drizzling a little more heavy cream over the top and using the back of a spoon to smooth the the mascarpone mixture down, because the spoon slid better over the more liquid cream. Then, as I was putting it in the fridge, I was doubtful if it would ever firm up - but it was just great. Not cheesecake firm but it held its shape and had a fantastic texture and flavour.I used blueberries to match the picture but I think next time I'd use peaches... peaches and ginger are such a classic flavour combination. I'll definitely be making this again!

  • User avater
    mowgli | 06/11/2013

    This is spectacular! Easy to do and the results are amazing. Taste is light and flavorful. I may add more crystallized ginger next time, but then I LOVE ginger! That would be the only change. Make this - you'll be so glad you did. Could easily be a dessert for a special occasion.

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