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 ounces gingersnap crumbs, about 2 1/4 cups (about 40 cookies)
- 5 Tablespoons unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- 1/2 cup plain low-fat yogurt
- 2/3 cup sugar; more for the pan
- 1/2 teaspoon vanilla extract
- 1/2 cup minced candied (crystallized) ginger
- 1 pound mascarpone
- 1/3 cup heavy cream
Spray a 9-inch springform pan with cooking spray or grease it lightly. Dust with a little sugar and knock out any excess. Rub the gingersnap crumbs and butter together with your fingertips to combine. Sprinkle half 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. Add the mascarpone and cream and whip until the mixture is thorough combined and just holds peaks. Carefully spoon half of the mascarpone cream over the 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.
- Yields: 12 servings