*  Exported from  MasterCook Mac  *
 
            Ginger Mascarpone Cheesecake with a Chocolate Crust
 
 Recipe By     : Jack and Kay Hartman
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For Cheesecake:
    2      lbs           cream cheese
      1/2  lb            mascarpone cheese
    1 1/4  c             sugar
    2      lg            eggs
    1 1/2  tbsps         fresh grated ginger
                         For Crust:
      1/2  lb            cold sweet butter
      1/2  c             sugar
    1 1/2  c             flour
      1/2  c             cocoa powder
    1      pinch         salt
 
 Prepare 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.
 
 Put the dough on a lightly floured board and roll it into a 10 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.
 
 To make cheesecake:
 Preheat the oven to 300¡.  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.
 
 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.)
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 6457 Calories; 438g Fat (60% calories from fat); 118g Protein; 552g
Carbohydrate; 1667mg Cholesterol; 3084mg Sodium