准备

• 用不粘烹饪喷雾剂喷洒9英寸的弹簧盘或轻轻油脂。用一点糖将锅尘粉，然后淘汰多余的糖。将牙龈碎屑和黄油混合在一起，用指尖将它们揉在一起以彻底结合。将一半的碎屑撒在锅底，然后均匀地拍打；保留其余的。
• 用电动搅拌机、掼奶油cheese, yogurt, sugar, vanilla, and candied 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 or the mixture may separate. Carefully spoon half of the mascarpone cream over the gingersnap crust, spreading it evenly to the edges of the pan. Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight. To serve, warm a sharp knife under hot water and dry it off. Cut one slice, clean the knife and warm it again before cutting the next slice.