What makes this a very special cheesecake is the richness of the mascarpone and the fresh cream cheese (without any additives), which gives it a light texture. Add a chocolate crust and you have a beauty.
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 the top of the cake.)
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.)
© 1993 Emily Luchetti. All rights reserved.