Ginger-peach icebox cake
Instructions:
- Mist the inside of a 9-inch springform pan with the spray and dust it with sugar, shaking out the excess. Toss together the cookie crumbs and melted butter in a small bowl until well mixed and then pour into the prepared pan. Press the crumbs evenly over the bottom and about 1⁄2 inch up the sides of the pan. To make sure the crumbs are not thicker around the edge than they are across the bottom of the crust, press a straight-sided metal measuring cup into the corners to even out any thick spots. Set the crust aside.
- Whip the cream cheese, sour cream, mascarpone, and vanilla until smooth in a large bowl with an electric mixer set to high speed. (If you are using a stand mixer, use the whisk attachment.) Scrape down the sides of the bowl with a rubber spatula. With the mixer running on medium speed, slowly add the sugar. Scrape down the sides of the bowl. Add the cream and whip only until the mixture holds soft peaks, about 30 seconds. Don’t overwhip the cream or the mixture will separate. Use a rubber spatula to fold in the candied ginger.
- Carefully spoon half of the cream cheese mixture over the crust, spreading it evenly to the edges of the pan. Peel and pit one of the peaches, cut into 1⁄4-inch-thick slices, and arrange over the filling. Do not let the slices touch the side of the pan. Spoon in the remaining filling. Gently tap the pan on the counter to eliminate any air bubbles. Cover the pan with plastic wrap and refrigerate until well chilled and firm, at least 4 hours and preferably overnight. Peel and pit the remaining 2 peaches and cut them into 1⁄4-inch-thick slices. Arrange the slices over the top of the cake. Melt the preserves in a medium saucepan over low heat, then brush or spoon over the peach slices to make them shiny and hold them in place. Cover the pan with plastic wrap and refrigerate until the preserves are set, at least 30 minutes. Remove the sides of the pan, cut the cake into slices, and serve chilled.