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Ginger-Mascarpone Icebox Cake


Source: Fine Cooking - Issue 33
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Rating: 5
by: Pamela Reviewed: 11/30/2011
A permanent fixture on the holiday menu
After I first made this cake for Thanksgiving 2010, I vowed never to have a Thanksgiving or Christmas holiday without it. People rave about it, even those who don't like cheesecakes or ginger. It's an easy, no fail recipe and keeps for a week in the fridge (although the one I made this Thanksgiving was gone before it had a chance to be put away). Much lighter than cheesecake, because of the mascarpone. I use organic ingredients for the most part, including gingersnaps from Whole Foods. Enjoy!
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