Ingredients
Scale
- 24–30 Italian Ladyfingers (Savoiardi)
- 1 ½ cups strong brewed espresso or coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 16 oz (450g) Cream cheese, room temperature
- 8 oz (225g) Mascarpone cheese, room temperature
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups Heavy whipping cream, cold
- ¼ cup Cocoa powder (for dusting)
- Dark chocolate shavings (for garnish)
Instructions
- Start by brewing your strong espresso or coffee. Pour the liquid into a shallow bowl and let it cool completely to room temperature. If you want a more adult version of this dessert, stir in two tablespoons of coffee liqueur. Set this aside while you prepare the filling.
- In a large mixing bowl, beat the room-temperature cream cheese and mascarpone together until the mixture is completely smooth and lump-free. Add the granulated sugar and vanilla extract, then continue beating for another two minutes until fluffy. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheese mixture using a spatula to keep it light and airy.
- Quickly dip each ladyfinger into the cooled coffee. Do not soak them for more than a second or two, as they will become mushy. Line the bottom of a 9-inch springform pan with a single layer of the dipped ladyfingers. You may need to break a few pieces to fill in any gaps at the edges.
- Spread half of the creamy cheesecake mixture over the first layer of ladyfingers, smoothing it out with an offset spatula. Create a second layer of coffee-dipped ladyfingers on top of the cream. Finish by spreading the remaining cheesecake mixture over the top, creating a smooth or swirled surface depending on your preference.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours, though overnight is best. This allows the ladyfingers to soften and the cheesecake to set firmly. Just before serving, remove the sides of the springform pan. Dust a generous layer of cocoa powder over the top and sprinkle with dark chocolate shavings for a professional look.
- Cook Time: 6 hours 30 minutes