A holiday treat starring ginger. To take some stress away this holiday season, this no-bake cake can be made ahead, frozen and served semifreddo.
Yields16 ServingsPrep Time25 minsTotal Time25 mins
1lbgingersnap cookies
⅓cupmelted butter
1cupcrystalized ginger
1cupstem ginger syrup divided in ½ cup portions (if unavailable use maple syrup as an alternative)
3lbscream cheese or mascarpone or a combination of both
⅔cupsugar
1cupyogurt
zest and juice of 1 lemon
1tspvanilla
1cup35% cream
gold flake and pomegranate seed to decorate if desired
1
Place the gingersnaps in the bowl of a food processor. Process until very fine. Transfer to a bowl and stir in the melted butter. Set aside.
2
Rinse out the processor bowl. Add the ginger and ½ cup of ginger syrup or maple syrup. Process ginger until finely chopped. Transfer to a small bowl. Set aside.
3
Place the cream cheese and sugar into the food processor. Process until smooth. Add yogurt, lemon zest and juice, vanilla and cream. Process until just incorporated.
4
Add ginger puree and pulse until just combined.
5
Line the sides of a 9-inch springform pan with parchment paper.
6
Sprinkle 1/3 cup of the crumb into the pan. Pat down. Spread ¼ of the cheese mixture over crumbs. Continue layering, making a total of 5 layers of crumbs and 4 layers of cheese mixture.
7
To serve, pour remaining ginger or maple syrup over. Sprinkle with garnish.
1cupstem ginger syrup divided in ½ cup portions (if unavailable use maple syrup as an alternative)
3lbscream cheese or mascarpone or a combination of both
⅔cupsugar
1cupyogurt
zest and juice of 1 lemon
1tspvanilla
1cup35% cream
gold flake and pomegranate seed to decorate if desired
Directions
1
Place the gingersnaps in the bowl of a food processor. Process until very fine. Transfer to a bowl and stir in the melted butter. Set aside.
2
Rinse out the processor bowl. Add the ginger and ½ cup of ginger syrup or maple syrup. Process ginger until finely chopped. Transfer to a small bowl. Set aside.
3
Place the cream cheese and sugar into the food processor. Process until smooth. Add yogurt, lemon zest and juice, vanilla and cream. Process until just incorporated.
4
Add ginger puree and pulse until just combined.
5
Line the sides of a 9-inch springform pan with parchment paper.
6
Sprinkle 1/3 cup of the crumb into the pan. Pat down. Spread ¼ of the cheese mixture over crumbs. Continue layering, making a total of 5 layers of crumbs and 4 layers of cheese mixture.
7
To serve, pour remaining ginger or maple syrup over. Sprinkle with garnish.
