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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 Servings
Prep Time25 minsTotal Time25 mins

 1 lb gingersnap cookies
  cup melted butter
 1 cup crystalized ginger
 1 cup stem ginger syrup divided in ½ cup portions (if unavailable use maple syrup as an alternative)
 3 lbs cream cheese or mascarpone or a combination of both
  cup sugar
 1 cup yogurt
 zest and juice of 1 lemon
 1 tsp vanilla
 1 cup 35% 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.


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Ingredients

 1 lb gingersnap cookies
  cup melted butter
 1 cup crystalized ginger
 1 cup stem ginger syrup divided in ½ cup portions (if unavailable use maple syrup as an alternative)
 3 lbs cream cheese or mascarpone or a combination of both
  cup sugar
 1 cup yogurt
 zest and juice of 1 lemon
 1 tsp vanilla
 1 cup 35% 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.

No-Bake Triple Ginger Cheesecake