Ginger-Mascarpone Icebox Cake

Preparation:  20 min. Cooking: 0 min. Total: 20 min.
Recipe photo
  • 40 crushed gingersnap cookies
  • 1/4 Cup unsalted butter , melted
  • 1/2 Lb cream cheese , at room temperature
  • 4 Fl Oz plain lowfat yogurt
  • 3/4 Cup sugar ; more for the pan
  • 1/2 tsp vanilla extract
  • 1/2 Cup chopped crystallized ginger
  • 1 Lb mascarpone cheese
  • 2 3/4 Fl Oz 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.

Note: Delicious on its own, this cake is also lovely paired with some bright-flavored fruit, such as blueberries or slices of mango or peach. This cake has to be made ahead as it needs a good chill to firm it up.
Calories
610 Cal
Fat
23 g
Carbs
94 g
Protein
8.1 g
Fiber
2.3 g
Sugar
33 g
Cholesterol
39 mg
Sodium
760 mg


Nutrients

Fiber     2.3 g
Fat     23 g
Sugar     33 g
Carbs     94 g
Protein     8.1 g
Calories     610 Cal

Fats

Fat, Poly     1.9 g
Fat, Mono     9.2 g
Fat, Sat     11 g
Fat, Trans     0 g
Fat, Percent     34 %

Vitamins

Vitamin, K     3.8 mcg     3.1 %
Vitamin, A     460 IU     15 %
Vitamin, B12     0.2 mcg     6.4 %
Niacin     3.5 mg     22 %
Riboflavin     0.4 mg     29 %
Vitamin, C     0.1 mg     0.1 %
Vitamin, D     1.7 IU     0.3 %
Vitamin, B6     0.1 mg     7.5 %
Vitamin, E     1.3 mg     8.4 %
Panto, Acid     0.5 mg     11 %
Choline     18 mg     3.2 %
Thiamin     0.2 mg     19 %

Minerals

Calcium     120 mcg     12 %
Phosphorus     130 mg     18 %
Magnesium     56 mg     13 %
Copper     0.3 mcg     37 %
Fluoride     1.6 mcg     40 %
Zinc     0.8 mg     7.2 %
Cholesterol     39 mg     0.3 %
Sodium     760 mg     51 %
Selenium     6.4 mcg     12 %
Manganese     1.7 mg     24 %
Potassium     420 mg     8.9 %
Iron     7.1 mg     88 %