Ginger-Mascarpone Icebox Cake

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 oz. gingersnap crumbs, about 2-1/4 cups (from about 40 Nabisco brand cookies)
• 2-1/2 oz. (5 Tbs.) unsalted butter, melted
• 8 oz. 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
• 1/2 cup minced candied (crystallized) ginger
• 1 lb. mascarpone cheese
• 1/3 cup heavy cream

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 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, scraping down the sides. Add the mascarpone and cream and whip until the mixture is thoroughly combined and just holds peaks. Don’t overwhip 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. 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.