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1
Chocolate Crust: Combine the butter and sugar in the bowl of an electric mixer.
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2
Using the paddle attachment, mix on low speed for 15 seconds.
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3
Add the flour, cocoa, and salt and continue mixing on low speed until dough comes together.
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4
This will take about 5 minutes.
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5
[Of course, I did this with my KitchenAid hand mixer.]
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6
Put the dough on a lightly floured board and roll it into a 10-inch circle.
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7
Line the bottom and 1/2 inch up the sides of the springform pan.
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8
Freeze the crust for at least 1 hour.
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9
Bake the crust in a preheated 225F oven for 25 minutes.
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10
Set aside to cool.
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11
Cheesecake: Preheat the oven to 300F.
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12
Put the cream cheese and the mascarpone in the bowl of an electric mixer.
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13
Using the paddle attachment, beat on medium speed until smooth.
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14
Continuing to mix, slowly add the sugar.
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15
[I still don't own a stand mixer so I made this with my hand mixer using its regular beaters.]
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16
Beat in the eggs one at a time, mixing well after each addition.
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17
Stir in the grated ginger.
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18
Spread the batter over the baked crust.
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19
Put the cheesecake in the oven.
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20
Place a pan of hot water on another rack below the cheesecake.
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21
(The steam from the water prevents a crust from forming on top of the cake.)
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22
Bake the cheesecake for 35 to 60 minutes, until almost set.
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23
(The center will not be completely firm.)
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24
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.
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25
Let the cheesecake cool for 30 minutes at room temperature.
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26
Both steps help prevent the top from cracking.
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27
Refrigerate the cheesecake until cold.
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28
Unmold the cake by again running a knife around the outside edge of the pan and then releasing the latch on the springform.
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29
To serve, cut the cheesecake with a hot dry knife.
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30
(Dip the knife in hot water and then dry it off.)
