INGREDIENTS

INSTRUCTIONS

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.)
Recipe By     : Jack and Kay Hartman
Posted to EAT-L Digest 24 Sep 96
Date:    Wed, 25 Sep 1996 06:05:19 -0300
From:    Betsy Burtis <ebburtis@IX.NETCOM.COM>

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