Ginger-Mascarpone Icebox Cake

Ginger-Mascarpone Icebox Cake
Photo by Scott Phillips


  • ½ tsp. vanilla extract
  • ½ cup minced candied (crystallized) ginger
  • 1/3 cup heavy cream
  • 1 lb. mascarpone cheese
  • 2/3 cup sugar; more for the pan
  • 2-½ oz. (5 Tbs.) unsalted butter, melted
  • 8 oz. cream cheese, at room temperature
  • + 2 more ingredients
    • 12 oz. gingersnap crumbs, about 2-¼ cups (from about 40 Nabisco brand cookies)
    • ½ cup plain low-fat yogurt

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...

View full recipe at Fine Cooking


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