Ingredients
12
12 servings
- •1 (12 ounce) package ladyfingers
- •0.25 cup unsalted butter, melted
- •2 tablespoons coffee-flavored liqueur
- •3 (8 ounce) packages cream cheese, softened
- •1 (8 ounce) container mascarpone cheese, softened
- •1 cup white sugar
- •2 tablespoons coffee-flavored liqueur
- •0.25 cup all-purpose flour
- •2 large eggs
- •1 teaspoon heavy cream, or more as needed
- •0.25 ounce semisweet chocolate
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place a pan of water on the lowest oven rack.
- Make the crust: Crush ladyfingers into fine crumbs. Place crumbs into a bowl with melted butter and coffee-flavored liqueur; stir until evenly combined. Press into the bottom of a 9-inch springform pan.
- Make the filling: Beat cream cheese, mascarpone cheese, and sugar in a large bowl with an electric mixer until very smooth, 2 to 3 minutes. Scrape down the sides of the bowl and mix in coffee-flavored liqueur. Add flour and eggs; mix on low speed just until smooth. If batter seems too thick, mix in heavy cream. Pour batter over the crust.
- Bake on the center rack of the preheated oven until just set, 40 to 45 minutes.
- Open the oven door, turn off the heat, and leave cheesecake to cool on the center rack for 20 minutes.
- Remove from the oven, transfer to a wire rack to cool completely, about 30 more minutes.
- Refrigerate for at least 3 hours, or overnight.
- Just before serving, grate semisweet chocolate over the top.
Nutritional Facts
Per 12 servings
- Calories: 528
- Carbohydrate: 40g
- Fat: 36g
- Fiber: 1g
- Protein: 10g
- Sugar: 20g
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