Ingredients
Scale
- 35 chocolate creme cookies
- 5 tbsp unsalted butter
- 24 oz cream cheese
- 8 oz mascarpone cheese
- 1 ½ cups granulated sugar
- ½ tsp salt
- 1 tsp vanilla essence
- 4 large eggs
- ½ cup heavy cream
- 1 cup sour cream
- 1 tbsp cornstarch, sifted
- 12 ladyfinger biscuits
- ½ cup strong black coffee
- 4 oz mascarpone cheese, cold
- 2–4 tbsp granulated sugar
- 1 tsp instant coffee dissolved in 1 tsp water
- 1 cup heavy whipping cream, chilled
- 2 tbsp cocoa powder, to dust
Instructions
- Preheat the oven to 350°F (175°C). Prepare a springform pan by buttering the base.
- Crush the chocolate cookies and mix with melted butter to form the crust. Press into the pan and bake for 7–8 minutes.
- Lower oven temperature to 320°F (160°C). In a stand mixer, combine cream cheese, mascarpone, sugar, vanilla, and salt until smooth. Add eggs gradually, then mix in heavy cream and sour cream until just combined.
- Pour half the filling over the cooled crust, layer dipped ladyfingers on top, then add remaining batter.
- Bake in a water bath for about 80 minutes until edges are set but center jiggles slightly.
- Cool at room temperature for an hour before refrigerating overnight.
- Prepare coffee mascarpone cream by whisking cold mascarpone with sugar and dissolved coffee; fold in whipped cream.
- Spread on cooled cheesecake, dust with cocoa powder, slice, and serve.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 29g
- Sodium: 305mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg