CHAI-SPICED CHEESECAKE WITH GINGER CRUST

Steps:

• FOR CRUST: Spray 9-inch-diameter springform pan with 3" high sides with nonstick spray.
• Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended.
• Beat in egg yolk, then flour mixture.
• Stir in crystallized ginger.
• Gather dough into ball; flatten into disk.
• Roll out on floured surface to 9-inch round. Transfer to prepared pan.
• Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
• Position rack in center of oven and preheat to 350°F Line crust with foil; fill with dried beans or pie weights.
• Bake until set, about 30 minutes. Remove foil and beans.
• Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
• FOR FILLING: Preheat oven to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes.
• Add mascarpone; beat until smooth.
• Beat in whole eggs, 1 at a time, then beat in yolks.
• Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top.
• Bake cake 1 hour.
• Reduce oven temperature to 200°F Continue baking until cake is set around edges, but center moves slightly when pan is gently shaken (top of cake may crack, about 30 minutes longer.
• Remove cake from oven. Increase oven temperature to 350°F
• FOR TOPPING: Whisk all ingredients in small bowl; spread evenly over top of cake.
• Bake until set, about 10 minutes.
• Run small knife around cake sides. Chill uncovered overnight.
• Remove pan sides. Transfer cake to platter. Cut into wedges and serve.