Ingredients
Method
- Preheat the oven to 325°F. Lightly grease a 9-inch springform pan.
- Combine the biscuit crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool.
- In a small bowl, mix the cooled espresso with 1 tablespoon of sugar. Stir in the coffee liqueur or brandy, if using.
- In a large mixing bowl, beat the softened cream cheese, mascarpone, and ¾ cup sugar until smooth and creamy.
- Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing.
- Add the vanilla, cooled espresso, and heavy cream. Mix gently until smooth.
- Pour half of the cheesecake filling over the cooled crust and spread evenly.
- Quickly dip each ladyfinger into the coffee mixture, just long enough to coat it without becoming soggy. Arrange them in a single layer over the filling.
- Pour the remaining cheesecake mixture over the ladyfingers, spreading gently to cover them completely.
- Bake for 50–60 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, leave the cheesecake inside with the door slightly open, and let it rest for 30 minutes.
- Remove the cheesecake and cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight, until fully set.
- Carefully remove the springform ring and dust generously with cocoa powder just before serving. For neat slices, use a warm knife and wipe it between cuts.
Notes
Cook time is 60–70 minutes. Total time is about 9 hours including cooling and chilling. Makes 10–12 slices. Dip the ladyfingers quickly so they do not turn soggy. For neat slices, use a warm knife and wipe it between cuts.