Peach, Ricotta, and Gingersnap Tart (adapted from Smitten Kitchen)
1 8-ounce container ricotta cheese (or mascarpone cheese)
6 ounces cream cheese, room temperature
1/4 cup greek yogurt
1/4 cup sugar
1 teaspoon grated lime peel (or lemon)
1/4 teaspoon vanilla extract
1 tablespoon finely chopped crystallized ginger (optional)
4 to 5 small peaches, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
2 tablespoons finely chopped crystallized ginger (optional)
For crust: Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
For filling: Beat first 6 ingredients in medium bowl until smooth. Add crystallized ginger and mix well. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.