Ingredients
- 1 (12 ounce) package ladyfingers (shortbread cookies work too, or graham crackers)
- 1/4 cup butter, melted
- 1/4 cup coffee-flavored liqueur, divided (can substitute with espresso, rum, etc.)
- 24 ounces cream cheese
- 8 ounces mascarpone cheese (hard to find sometimes)
- 1 cup white sugar
- 2 eggs
- 1/4 cup all-purpose flour
- 1 (1 ounce) square semi sweet chocolate
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven.
Make the crust
- Crush the package of ladyfingers to fine crumbs. Easy way to do this is a ziplock bag and a rolling pin. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan.
Mix the cheesecake
- In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth.
- Add 2 tablespoons of coffee liqueur. Mix.
- Add the eggs and the flour; mix slowly just until smooth.
- Pour batter over crust in the springform pan.
Cook and cool
- Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight.
Finish and serve
- Grate semisweet chocolate over the top right before serving.
Notes
Mascarpone cheese is often quite hard to find. You can use creme la fraiche or sour cream.