Here in Ireland, today is considered Mother's Day. Confusing because I always think of it in May, when it's Mother's Day in the States, and Italy, and Germany...
Sometimes I think we end up celebrating it twice, but I just think of it as another excuse to bake a cake!!
This cake is extremely rich (so serve thin slices), but also crazy good. The combination of ginger and mascarpone cheese is perfection in my opinion. I urge everyone to try the recipe out at least once.
12 oz gingersnap crumbs
5 tbsp unsalted butter, melted
8 oz cream cheese, at room temperature (I used philadelphia)
1/2 cup plain low-fat yogurt
2/3 cup granulated sugar, more for the pan
1/2 tsp pure vanilla extract
1/2 cup minced crystallized ginger
1 lb. mascarpone cheese
1/3 cup heavy cream
Grease a 9 inch springform pan. Dust the pan with a little sugar and knock out any excess.
Combine the gingersnap crumbs and butter, then sprinkle half of the crumbs over the bottom of the pan and pat down evenly; reserve the rest.
Using an electric mixer, whip the cream cheese, yogurt, sugar, vanilla and 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!
Carefully spoon half of the mascarpone mixture over the gingersnap crust, spreading it evenly to the edges of the pan using a spatula. Sprinkle half of the remaining crumbs over the mascarpone cream. Top with the remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to get rid of any air bubbles. Cover with plastic wrap and refrigerate overnight.
When ready to serve, run a thin knife around the sides of the cake and remove the springform. Cut the cake into slices with a warm knife. Enjoy!