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Ginger Mascarpone Cheesecake with a Chocolate Crust

Recipe By : Jack and Kay Hartman

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.)