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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