16ozfull-fat brick cream cheese, room temperature (450g)
8ozmascarpone, room temperature (225g)
¾cupgranulated sugar (150g)
2tbspall-purpose flour
1tspvanilla extract
3large eggs, room temperature
Espresso Layer
½cupstrong brewed espresso or coffee, cooled
2tbspcoffee liqueur (optional)
12crisp ladyfingers (savoiardi)
Topping
1cupcold heavy cream (240ml)
2tbsppowdered sugar
1tbspunsweetened cocoa powder, for dusting
1
Bake the crust. Heat the oven to 325°F (165°C). Mix the crumbs and melted butter, press into a 9-inch springform pan, and bake 10 minutes. Cool slightly, then wrap the outside of the pan in two layers of heavy foil.
2
Make the filling. On low speed, beat the cream cheese, mascarpone, and sugar until smooth. Beat in the flour and vanilla. Add the eggs one at a time, mixing only until combined.
3
First layer. Pour half the filling over the crust.
4
Espresso layer. Combine the espresso and coffee liqueur. Dip each ladyfinger for about 1 second per side and arrange in a single layer over the filling, trimming to fit.
5
Second layer. Pour the remaining filling over the ladyfingers and smooth the top.
6
Bake in a water bath. Set the springform in a roasting pan and pour in hot water to come halfway up the sides. Bake 55–65 minutes, until the edges are set and the center jiggles slightly.
7
Cool slowly. Turn off the oven, prop the door open, and leave the cheesecake inside for 1 hour. Remove from the water bath and cool to room temperature.
8
Chill and top. Refrigerate at least 6 hours. Whip the cream and powdered sugar to soft peaks, spread over the cheesecake, and dust with cocoa just before serving.
Nutrition Facts
12 servings
Serving size
1 slice
Amount per serving
Calories490
% Daily Value *
Total Fat36g47%
Saturated Fat 21g105%
Trans Fat 0g
Cholesterol156mg52%
Sodium224mg10%
Total Carbohydrate34g13%
Dietary Fiber 1g4%
Total Sugars 22g
Protein7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Crust
1 ½graham cracker or vanilla wafer crumbs (150g)
5tbspunsalted butter, melted (70g)
Cheesecake Filling
16ozfull-fat brick cream cheese, room temperature (450g)
8ozmascarpone, room temperature (225g)
¾cupgranulated sugar (150g)
2tbspall-purpose flour
1tspvanilla extract
3large eggs, room temperature
Espresso Layer
½cupstrong brewed espresso or coffee, cooled
2tbspcoffee liqueur (optional)
12crisp ladyfingers (savoiardi)
Topping
1cupcold heavy cream (240ml)
2tbsppowdered sugar
1tbspunsweetened cocoa powder, for dusting
Directions
1
Bake the crust. Heat the oven to 325°F (165°C). Mix the crumbs and melted butter, press into a 9-inch springform pan, and bake 10 minutes. Cool slightly, then wrap the outside of the pan in two layers of heavy foil.
2
Make the filling. On low speed, beat the cream cheese, mascarpone, and sugar until smooth. Beat in the flour and vanilla. Add the eggs one at a time, mixing only until combined.
3
First layer. Pour half the filling over the crust.
4
Espresso layer. Combine the espresso and coffee liqueur. Dip each ladyfinger for about 1 second per side and arrange in a single layer over the filling, trimming to fit.
5
Second layer. Pour the remaining filling over the ladyfingers and smooth the top.
6
Bake in a water bath. Set the springform in a roasting pan and pour in hot water to come halfway up the sides. Bake 55–65 minutes, until the edges are set and the center jiggles slightly.
7
Cool slowly. Turn off the oven, prop the door open, and leave the cheesecake inside for 1 hour. Remove from the water bath and cool to room temperature.
8
Chill and top. Refrigerate at least 6 hours. Whip the cream and powdered sugar to soft peaks, spread over the cheesecake, and dust with cocoa just before serving.
AuthorEmma food bloggerDifficultyAdvanced
