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.
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.
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.
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.
Add ginger puree and pulse until just combined.
Line the sides of a 9-inch springform pan with parchment paper.
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.
To serve, pour remaining ginger or maple syrup over. Sprinkle with garnish.
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Ingredients
Directions
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.
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.
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.
Add ginger puree and pulse until just combined.
Line the sides of a 9-inch springform pan with parchment paper.
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.
To serve, pour remaining ginger or maple syrup over. Sprinkle with garnish.
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