My Recipe Box

Ginger-Mascarpone Icebox Cake

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Serves twelve.

  • To learn more, read:
    No-Bake Icebox Cakes
  • by from Fine Cooking
    Issue 33

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

  • 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

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.

nutrition information (per serving):
Calories (kcal): 500; Fat (g): fat g 34; Fat Calories (kcal): 310; Saturated Fat (g): sat fat g 19; Protein (g): protein g 6; Monounsaturated Fat (g): 12; Carbohydrates (g): carbs g 43; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 280; Cholesterol (mg): cholesterol mg 90; Fiber (g): fiber g 1;

Photo: Scott Phillips

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!

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.

my wife and daughters cannot get enough of this cheesecake . . . very good and worth the effort

I Just finished the cake. My taste test was good. Will let you know how it is received. The crystallized ginger gets a bit sticky when mincing so I took some of the granulated sugar to be included in the mixture and sprinkled this over my ginger when chopping to keep the pieces small and from it all sticking together. This worked very well!

I have made this several times and it's always a hit. I add a layer of fresh blueberries with the center crumb layer and I think it adds a little freshness that I love.

This is a great cake and was a big hit at Thanksgiving. I had trouble working with the crystallized ginger so I used 1/4 tsp ground ginger instead. I don't really like the texture of crystallized ginger anyway. I originally tried chopping it in the food processor and it just amassed into one big, impossible to work with doughy ball. Rather than try again, I substituted the ground ginger. I also didn't dust the pan with sugar.

This cake is incredibly delicious and also incredibly rich - in my opinion it could comfortably serve 20. It was really easy to put together, looked good and was rapturously received. I served it with fresh raspberries which went very well with the ginger. I used preserved ginger, drained as well as possible, as couldn't get crystallised, and it worked very well.

Excellent! Great flavor, easy to make.

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