Ginger Mascarpone Cheesecake with a Chocolate Crust

Preparation info

  • Difficulty


  • Serves

    10 to 12

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

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.



  • 2 pounds cream cheese
  • ½ pound mascarpone
  • cups sugar
  • 2 large eggs
  • tablespoons fresh grated ginger root


Prepare crust.

To make the cheesecake

Preheat the oven to 300 degrees.

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.)

Bake the cheesecake for about 20 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.)

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