Instructions
- 1
Soak crushed ladyfingers in espresso. Mix with butter. Press into springform. Refrigerate 20 minutes.
- 2
Beat mascarpone and cream cheese together until silky smooth.
- 3
Add sugar. Beat 2 minutes. Add eggs one at a time on low speed.
- 4
Mix in cooled espresso, coffee liqueur and vanilla.
- 5
Pour over crust. Bake in water bath at 325°F for 60-65 minutes.
- 6
Cool in oven 1 hour with door cracked. Refrigerate overnight.
- 7
Just before serving, dust top heavily with unsweetened cocoa powder through a fine sieve.
- 8
Add dark chocolate shavings around the edge. Serve cold.
Baker's Tip
The espresso must be completely cooled before adding to the batter. Hot espresso will partially cook the eggs and mascarpone, creating a grainy, slightly scrambled texture. Make the espresso at least 2 hours ahead or cool over ice.
Frequently Asked Questions
Can I make this without coffee liqueur?
Yes. Replace with 2 more tablespoons of espresso and a teaspoon of vanilla extract. The liqueur adds depth and a slight alcoholic warmth but the cheesecake is excellent without it. For a family-friendly version, this substitution works perfectly.
What makes mascarpone different from cream cheese?
Mascarpone is Italian cream cheese with a higher fat content (60-75% vs 33%) and a sweeter, richer flavor with almost no tanginess. It creates a silkier, more luxurious texture. Using only cream cheese results in a tangier, denser cheesecake.
Can I make this as a no-bake version?
Yes. Whip 3 tablespoons sugar with 2 egg yolks until pale, fold into mascarpone-cream cheese mix, then fold in 2 cups whipped cream. Add 4 bloomed gelatin sheets dissolved in warm espresso for structure. Refrigerate 8 hours.
How far ahead can I dust the cocoa?
Dust within 2 hours of serving — cocoa absorbs moisture from the cheesecake surface and becomes dark and damp if dusted too early. For a party, dust just before bringing it to the table for the most dramatic, photogenic look.
About This Recipe
Two Italian classics merged into one extraordinary dessert — coffee-soaked ladyfinger crust beneath a mascarpone-cream cheese filling, dusted generously with cocoa. Every bite tastes like the best tiramisu you ever had, in cheesecake form.
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