24ozfull-fat cream cheesesoftened (3 blocks of 8 oz each or about 680g)
8ozgood quality mascarponesoftened (226g)
1 ½cupsgranulated sugar325g
½tspsalt
1tspvanilla extract
4large eggsat room temperature
½cupheavy cream4 oz or about 120g
1cupsour cream8 oz or about 240g
1tbspcornstarch
**Assembly:**
12ladyfinger biscuits
½cupstrong coffee4 oz or about 120ml
**Coffee Mascarpone Cream:**
4ozgood quality mascarpone cheesecold (113g)
2-4tbspgranulated sugar
1tspinstant coffee + 1 tsp water
1cupheavy whipping creamchilled (8 oz or about 240g)
**Decoration:**
2tbspcocoa powder for dusting
Instructions
**Chocolate Crust:**
Preheat the oven to 350°F (conventional) and grease the bottom of a 10" springform pan (3" tall).
Use a food processor to grind the chocolate creme cookies and melted butter into fine crumbs.
Transfer the crumbs to the pan and pack tightly using a measuring cup.
Bake for 7-8 minutes.
**Cheesecake Filling:**
Adjust the oven temperature to 320°F (conventional).
In a stand mixer, combine cream cheese, mascarpone, sugar, vanilla, and salt. Beat until creamy.
Whisk eggs in a separate bowl, then add them slowly to the batter at low speed until just combined.
Add cream, sour cream, and sifted cornstarch. Mix at low speed until just combined.
**Assembly & Baking:**
Seal the pan with aluminum foil on the outside.
Pour half of the batter into the crust, spread it, and tap to remove air bubbles.
Quickly soak ladyfingers in coffee and layer them in the pan.
Add the remaining batter and shake lightly.
Place the pan in a large tray with boiling water (1-2 inches) and bake for ~80 minutes.
Cool for 15 minutes at room temp, then run a knife between the cheesecake and the pan.
Cool for 2-3 hours at room temp, then refrigerate overnight.
**Coffee Mascarpone Cream:**
The next day, whisk mascarpone, sugar, and coffee until creamy.
Add chilled heavy cream and whisk until stiff peaks form.
**Decoration & Serving:**
Carefully remove the cheesecake from the pan and transfer to a serving stand.
Spread a thin layer of coffee mascarpone cream and pipe the remaining cream on top.
Dust with cocoa powder, and you're ready to savor this heavenly treat!
Notes
Ensure using a 10" pan that is 3" tall to accommodate the batter. A 9" pan (at least 3" tall) can be used, but there may be leftover batter. Avoid oversoaking the ladyfingers; a quick dip is sufficient as they will absorb moisture during baking.