Ginger-Mascarpone Icebox Cake

Doreen Fish


This is a NO COOK cake and it looks light and delicious but it is actually very rich. Make it ahead and let it sit in the fridge at least a day to set and soften the cookies a bit.
This is an excellent Summer dessert but I like it all year round.

pinch tips: How to Measure Ingredients






21/4 c
crushed gingersnaps
5 Tbsp
unsalted butter
8 oz
cream cheese, at room temperature
1/2 c
plain low fat yogurt
1/2 c
sugar; more for pan
1/2 tsp
vanilla extract
1/2 c
minced candied ginger
1 lb
mascarpone cheese
1/3 c
heavy cream

Directions Step-By-Step

Spray a 9 inch springform pan. Dust the pan with a little sugar and shake out any access.
Combine the gingersnaps and butter thoroughly, rubbing between fingers to do so.
Sprinkle half the crumbs in bottom of pan and pat down evenly. Set the rest of the crumbs aside.

Whip the cream cheese, yogurt, sugar, vanilla and ginger until smooth, scraping down sides.
Add the marcarpone cheese and cream and whip until the mixture is thoroughly combined and just holds peaks.
Carefully spoon half the mixture over the crust spreading out to the edges. Sprinkle half remaining crumbs over top of cheese mixture. Top with remaining cheese mixture and lastly top with the lat of the crumbs..
Tap on the counter to eliminate air bubbles. Cover with plastic wrap and refrigerate overnight.
When ready to serve , run a thin knife around the sides of the cake and remove the sides of the springform pan. Cut into thin slices with a warm knife.

Serve with some fresh fruit on the side as it helps to cut the richness.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy