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The simple premise of cheesecake—a creamy cake made with soft cheese and baked in a pastry or pressed-crumb shell—begs for variations, though some of them, like toppings made from cherry pie filling, I could do without. Good cheesecake doesn't need topping any more than a good steak needs Gorgonzola butter, as pastry chef Emily Luchetti demonstrates with this Ginger Mascarpone Cheesecake With a Chocolate Crust, from her book Classic Stars Desserts (Chronicle). Wine Spectator's Sam Gugino explains.
For the full article, check out the new issue of Wine Spectator, on newsstands August 20, 2013.
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