Unbaked Ginger Cheesecake

These cheesecakes are especially good in summer when you don’t want to stand at the stove at all, and besides, the cheesecake without baking is low in calories.

Ingredients

• Gingerbread cookies (crushed) – 2 1/4 cups
• Cream cheese at room temperature – 230 g
• Natural yogurt without additives – 1/2 cup
• Crystallized ginger (finely chopped) – 1/2 cup
• Butter (melted) – 5 tbsp
• Sugar – 2/3 cup
• Vanilla extract – 1/2 teaspoon
• Mascarpone cheese – 450 g
• Fat culinary cream – 1/3 cup
• Softened butter for lubricating the mold

Directions

1. In a medium bowl, mix the crumbled gingerbread cookies and melted butter, stir well with your hands, and pour half of this mass into an oiled dish, pressing down and forming a dense crust with sides.
2. In another bowl combine cream cheese, yogurt, sugar, vanilla extract, and ginger, beat with a mixer until smooth. Then add Mascarpone and cream, beat well (the mass should thicken, but do not interrupt the cream so that it does not peel off).
3. Put half of the creamy mass in the prepared cookie crust, and sprinkle with the remaining 1/2 of the remaining cookie crumbs on top, add a layer of cheese mass again and sprinkle with the remaining crumbs. Cover and place the unbaked cheesecake in the refrigerator overnight.

Bon Appetit!