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How To make Ginger Mascarpone Cheesecake with a Chocolate Crust
Cheesecake: 2 pounds cream cheese
1/2 pound mascarpone
1 1/4 cups sugar
2 large eggs
1 1/2 tablespoons fresh grated ginger
Crust: 1/2 pound cold sweet butter
1/2 cup sugar
1 1/2 cups flour
1/2 cup cocoa powder
1 Pinch salt
9 inch springform pan
Prepare crust (see below).
To make cheesecake:
Preheat the oven to 300 degrees F.
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. [I still don't own a stand mixer so I made this with my hand mixer using its regular beaters.]
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 top of the cake.)
Bake the cheesecake for 35 to 60 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.)
To make crust:
Combine the butter and sugar in the bowl of an electric mixer. Using the 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. This will take about 5 minutes. [Of course, I did this with my KitchenAid hand mixer.]
Put the dough on a lightly floured board and roll it into a 10-inch circle. Line the bottom and 1/2 inch up the sides of the springform pan. Freeze the crust for at least 1 hour.
Bake the crust in a preheated 225 degree oven for 25 minutes. Set aside to cool.
How To make Ginger Mascarpone Cheesecake with a Chocolate Crust's Videos
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Have you ever tried Wagamama's ginger and white chocolate cheesecake?
For me, no visit to Wagamama is complete without a slice of this to finish my meal.
I couldn't find a recipe for it, so I created my own! I think it tastes just as good (or maybe even better!) than theirs.
Try it and see if you agree!
Full recipe here:
Music: Cool Daddy, Craig Riley
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Mascarpone Cheesecake
Here is a really easy, no-fuss cheesecake from Vermont Butter & Cheese Creamery.
Mini Lemon Cheesecake Recipe | Top Tasty Recipes
Mini Lemon Cheesecake Recipe | Top Tasty Recipes
Hello everyone!
Its been a few months we did not share new mini cheesecake recipe with you.Here is new one today! This is the first lemon cheesecake recipe on our page and we sure you gonna love this recipe,too.
Ingredients;
200g biscuits
80g melted butter
500g cream cheese or labneh cheese
200 ml cream
1/2 + 1/4 Cup sugar
1 tbsp flour
1 tbsp starch
2 eggs
1 tsp poppy seed (optional)
1/3 cup lemon juice
1/3 cup water
1 egg yolks
1 tbsp starch
1/2 tsp turmeric
1/2 tbsp butter
After you try our recipe, please share your comments with us.
Bon Appetit !
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#cheesecake
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Ginger & Mascarpone Cookies | Totally Sacha
Ginger cookies are always amazing, but sandwiched together with a sweet mascarpone filling takes them to a new level of special!
Subscribe:
For around 18 cookies/9 Sandwiches you'll need:
170g Butter (Melted)
110g Soft Brown Sugar
1 Egg
85g Molasses/Treacle
250g Plain Flour
2 tsp Ginger
1 tsp Bicarbonate of Soda
1/4 tsp Nutmeg
1/2 tsp Salt
Some Demerara Sugar (for dusting)
125g Mascarpone Cheese
1 tbsp Honey
Vanilla Extract
Print the ingredients:
Measurement/Temp conversions:
Music courtesy of Audio Network
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