Shelly's Recipe

GINGER-MASCARPONE ICEBOX CAKE

Category: Desserts

12 oz gingersnap cookies (any brand that makes a hard, crunchy kind of gingersnap)
4 tbsp unsalted butter, melted
1 (8 oz) pkg 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
2/3 cup crystallized ginger, minced finely
16 oz mascarpone cheese
1/3 cup heavy cream

Grease an 8 or 9 oz springform pan lightly with butter. Dust the pan with a little sugar and knock out any excess. Set aside.

Run the gingersnap cookies through a food processor or blender on high until a you get fine, consistently shaped crumbs (no big clumps). 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; set the rest aside.

Whip together the cream cheese, yogurt, sugar, vanilla, and candied ginger until smooth, scraping down the sides. Add the mascarpone and whip until the mixture for 2 minutes. Add the cream and whip for 1 minute. Do not over whip 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 (it does not have to be a perfect layer of crumbs, but be sure to pay attention to the edge of 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.