← All recipes

Ginger Mascarpone Cheesecake with a Chocolate Crust

A home-style Ginger Mascarpone Cheesecake with a Chocolate Crust made with Sugar, Flour, Cocoa Powder, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1/2 cup
• 1 1/2 cup
• 1/2 cup
• 1 pinch

Method (preview)

1. 1

   Combine the butter and sugar in the bowl of an electric mixer.

2. 2

   Using the paddle attachment, mix on low speed for 15 seconds.

3. 3

   Add the flour, cocoa, and salt and continue mixing on low speed until dough comes together.

4. 4

   Put the dough on a lightly floured board and roll it into a 10 ″ circle.

5. 5

   Freeze the crust for at least 1 hour.

6. 6

   Bake the crust in a preheated 225 degree oven for 25 minutes. Set aside to cool.

7. 7

   Preheat the oven to 300¡.

8. 8

   Put the cream cheese and the mascarpone in the bowl of an electric mixer.

9. 9

   Using the paddle attachment, beat on medium speed until smooth.

10. 10

    Continuing to mix, slowly add the sugar.

11. 11

    Beat in the eggs one at a time, mixing well after each addition.

12. 12

    Stir in the grated ginger.

13. 13

    Spread the batter over the baked crust.

14. 14

    Put the cheesecake in the oven.

15. 15

    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.)

16. 16

    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.

17. 17

    Let the cheesecake cool for 30 minutes at room temperature. Both steps help prevent the top from cracking.

18. 18

    To serve, cut the cheesecake with a hot dry knife. (Dip the knife in hot water and then dry it off.)