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  1. Exported from MasterCook Mac

  2. Ginger Mascarpone Cheesecake with a Chocolate Crust

  3. Recipe By : Jack and Kay Hartman

  4. 1 Preparation Time :

  5. Categories : Cheesecakes

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. For Cheesecake:

  8. 2 lbs cream cheese

  9. 1/2 lb mascarpone cheese

  10. 1 1/4 c sugar

  11. 2 lg eggs

  12. 1 1/2 tbsps fresh grated ginger

  13. For Crust:

  14. 1/2 lb cold sweet butter

  15. 1/2 c sugar

  16. 1 1/2 c flour

  17. 1/2 c cocoa powder

  18. 1 pinch salt

  19. Prepare crust:

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

  21. 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.

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

  23. the bottom and 1/2 inch up the sides of the springform pan. Freeze the crust

  24. for at least 1 hour.

  25. 225 degree oven for 25 minutes. Set aside to

  26. cool.

  27. To make cheesecake:

  28. Preheat the oven to 300¡. Put the cream cheese and the mascarpone in the bowl

  29. of an electric mixer. Using the paddle attachment, beat on medium speed until

  30. smooth. Continuing to mix, slowly add the sugar.

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

  32. grated ginger. Spread the batter over the baked crust.

  33. Put the cheesecake in the oven. Place a pan of hot water on another rack below

  34. the cheesecake. (The steam from the water prevents a crust from forming on top

  35. of the cake.)

  36. 35 to 60 minutes, until almost set.

  37. not be completely firm.) When the cake has finished baking, remove it from the

  38. oven, loosen it from the edges of the pan by running a knife around the inside

  39. edge. Let the cheesecake cool for 30 minutes at room temperature. Both steps

  40. help prevent the top from cracking.

  41. Refrigerate the cheesecake until cold. Unmold the cake by again running a

  42. knife around the outside edge of the pan and then releasing the latch on the

  43. springform.

  44. To serve, cut the cheesecake with a hot dry knife. (Dip the knife in hot water

  45. and then dry it off.) - - - - - - - - - - - - - - - - - -

  46. 6457 Calories;

  47. 438g Fat (60% calories from fat);

  48. 118g Protein;

  49. 552g Carbohydrate;

  50. 1667mg Cholesterol;

  51. 3084mg Sodium

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