*  Exported from  MasterCook  *
 
            Ginger Mascarpone Cheesecake with a Chocolate Crust
 
 Recipe By     : Jack and Kay Hartman <hartmans@ix.netcom.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cheesecake:
    2      pounds        cream cheese
      1/2  pound         mascarpone
    1 1/4  cups          sugar
    2      large         eggs
    1 1/2  tablespoons   fresh grated ginger
                         Crust:
      1/2  pound         cold sweet butter
      1/2  cup           sugar
    1 1/2  cups          flour
      1/2  cup           cocoa powder
    1      Pinch         salt
    9      inch          springform pan
 
  Prepare crust (see below).
 
  To make cheesecake:
 
  Preheat the oven to 300 degrees F.
 
  Put the cream cheese and the mascarpone in the bowl of an electric
  mixer.  Using the paddle attachment, beat on medium speed until
  smooth.  Continuing to mix, slowly add the sugar.  [I still don't own
  a stand mixer so I made this with my hand mixer using its regular
  beaters.]
 
  Beat in the eggs one at a time, mixing well after each addition.
  Stir in the grated ginger.  Spread the batter over the baked crust.
 
  Put the cheesecake in the oven.  Place a pan of hot water on another
  rack below the cheesecake.  (The steam from the water prevents a
  crust from forming on top of the cake.)
 
  Bake the cheesecake for 35 to 60 minutes, until almost set.  (The
  center will not be completely firm.)  When the cake has finished
  baking, remove it from the oven, loosen it from the edges of the pan
  by running a knife around the inside edge.  Let the cheesecake cool
  for 30 minutes at room temperature.  Both steps help prevent the top
  from cracking.
 
  Refrigerate the cheesecake until cold.  Unmold the cake by again
  running a knife around the outside edge of the pan and then releasing
  the latch on the springform.
 
  To serve, cut the cheesecake with a hot dry knife.  (Dip the knife in
  hot water and then dry it off.)
 
  To make crust:
 
  Combine the butter and sugar in the bowl of an electric mixer.  Using
  the paddle attachment, mix on low speed for 15 seconds.  Add the
  flour, cocoa, and salt and continue mixing on low speed until dough
  comes together.  This will take about 5 minutes.  [Of course, I did
  this with my KitchenAid hand mixer.]
 
  Put the dough on a lightly floured board and roll it into a 10-inch
  circle.  Line the bottom and 1/2 inch up the sides of the springform
  pan.  Freeze the crust for at least 1 hour.
 
  Bake the crust in a preheated 225 degree oven for 25 minutes.  Set
  aside to cool.
 
                    
 
 
 
 
 
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