Gingersnap Icebox Cake With Chocolate And Caramel Drizzle Recipes

3-INGREDIENT GINGERSNAP ICEBOX CAKE

Steps:

• Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
• Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
• Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.

CARAMEL LATTE ICEBOX CAKE

Steps:

• Whisk together the espresso powder and 1/4 cup hot water in a medium bowl until the espresso powder completely dissolves. Add 3/4 cup of the dulce de leche and stir until well combined.
• Beat 3 cups of the heavy cream in a large bowl with an electric mixer on medium speed to medium peaks, about 2 minutes. Add the espresso and dulce de leche mixture to the cream and beat to very stiff peaks, about 1 minute more.
• Arrange the chocolate wafer cookies to make a 9 1/2-by-4-inch rectangle directly in the center of a large, flat serving platter (breaking up 1 of the cookies to fill in any gaps). Spread 1/4 cup of the espresso-dulce de leche cream on top of the cookies. Lay 8 ladyfingers flat across this cream layer and then spread a third of the remaining cream mixture on top of the ladyfingers. Repeat this process 2 more times with the remaining ladyfingers and cream mixture. Use an offset spatula to spread the top layer of cream mixture evenly over the top and down the sides to cover the icebox cake completely. Cover with plastic wrap and refrigerate 8 hours and up to overnight.
• Once completely chilled, remove the plastic wrap from the cake. Beat the remaining 1/2 cup heavy cream in a medium bowl with an electric mixer (or by hand) to medium peaks. Spread the whipped cream on top of the cake. Microwave the remaining dulce de leche in a small microwave-safe bowl until it is loose enough to drizzle. Drizzle evenly on top of the cake, then sprinkle with the crushed espresso beans.

STRAWBERRY GINGERSNAP ICEBOX CAKE

Steps:

• Set aside half the strawberries, choosing the smallest, prettiest ones. They'll be used for serving. Hull the remaining berries.
• Using a blender or food processor, purée the hulled strawberries, then strain through a fine mesh strainer. You should have about 2/3 cup of purée.
• In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, confectioners' sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. Once the cream mixture is combined, but not fully whipped, taste and add more confectioners' sugar if necessary (this will depend on how sweet your strawberries are). Whip to medium-stiff peaks.
• On a serving platter, lay 2 rows of 4 cookies (for a total of 8) in a rectangle. Spread 1/2 cup cream mixture over the cookies, spreading it to the edges. Top with another 8 cookies, and spread with another 1/2 cup cream. Repeat 2 more times, so you have 4 layers of cookies. Top with remaining cream, spreading it along the sides like frosting. Cover loosely with plastic wrap and chill for at least 8 hours, and preferably overnight.
• Half an hour before serving, hull and quarter remaining strawberries (cut them in eighths, if they're large). Toss berries in a medium bowl with granulated sugar, remaining 1/2 teaspoon lime zest and the ginger. Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. Taste and add more lime zest, ginger and a squeeze of lime juice, if you like.
• Just before serving, arrange strawberries on top of the cake and drizzle with accumulated syrupy juices. Serve at once, cutting cake into slices.

EASY CHOCOLATE ICEBOX CAKE

Steps:

• Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
• Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
• Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
• Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.

CARAMEL CHEESECAKE WITH CHOCOLATE DRIZZLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine cookie crumbs, confectioners' sugar, and cocoa powder in a large bowl. Add melted butter; stir until well mixed. Pat mixture into the bottom of the prepared pan.
• Bake in the preheated oven until crust is set, about 10 minutes.
• Beat cream cheese and white sugar together until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in sour cream and vanilla extract; mix on low speed.
• Pour half-and-half into a saucepan over medium-low heat. Cook until mostly heated through, about 2 minutes. Add caramel candies a few at a time and cook, stirring frequently, until smooth, about 5 minutes. Pour caramel mixture into the cream cheese mixture; mix on low speed until well blended. Pour filling over the baked crust.
• Melt chocolate in a microwave-safe bowl in 15-second increments, stirring after each melting, 1 to 3 minutes. Drizzle over the filling; drag a knife through the filling to make a marbled effect. Fill a rimmed baking sheet with water and place on the bottom rack of the oven.
• Bake cake in the preheated oven until set, about 55 minutes. Turn heat off and let cheesecake cool in the oven for 45 minutes. Cover with plastic wrap and refrigerate for at least 6 hours.

LEMON GINGER ICEBOX CAKE

Steps:

• In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.