Ginger Mascarpone Cheesecake

By LisaMK

This recipe is from Wine Spectator in article about Emily Luchetti. This recipe is unique because it calls for mascarpone and cream cheese with chocolate crust.

Ingredients

• 8 tbs unsalted butter, chilled and diced
• 1 3/4 c sugar, divided
• 3/4 c flour
• 1/4 c unsweetended cocoa
• salt
• 4 c or 2 lbs. cream cheese, room temp
• 1 c mascarpone cheese, room temp
• 2 eggs, room temp
• 1 tbs ginger, peeled and grated

Details

Servings 8
Preparation time 30mins
Cooking time 500mins

Preparation

Step 1

In a standing mixer with the paddle attachment, mix butter and 1/4 c of sugar until just incorporated, about 20-30 seconds. Add flour, cocoa, salt and mix on low speed until combined, about 2 mins.
On a lightly floured work surface, roll out the dough into a 9 inch circle. Place the dough on the bottom of 9 inch springform pan. Press the edges around the circle to fill the bottom. Refrigerate the crust for an hour.
Preheat oven to 300 degrees. Bake the crust for about 30 to 35 mins when crust looks dry. Let cool to room temp.
Meanwhile in the standing mixer with the paddle attachment, combine the cheeses on medium speed until smooth. Slowly add the remaining sugar until smooth. Beat in the eggs one at time, mixing well after each. Beat in ginger and spread filling over the crust.
Bake until the cheesecake is evenly set, about 55 mins. With a knife loosen the edges from the pan sides.Let cool for 30 mins and then cover and refrigerate until cold, about 6 hours.
Use a knife around the edges of the pan to loosen the cake and then remove from the springform pan. Serve and cut with a hot, dry knife.