For the crust
- 24 (about 2 cups) Ladyfingers, finely crushed
- 7 tablespoons Unsalted butter, melted
- 2 tablespoons Dutch-processed cocoa powder
For the cheesecake
- 2 (8 ounce) packages Cream cheese, at room temperature
- 16 ounces Mascarpone cheese, at room temperature
- 1 1/2 cups Domino® Golden Sugar
- 3 tablespoons All-purpose flour
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Salt
- 4 large Eggs, at room temperature
- 7 teaspoons, divided Espresso instant coffee
- 1/4 cup Heavy whipping cream
- 2/3 cup Hot water
- 12 Ladyfingers
For the topping
- 1 ½ cups Heavy whipping cream, cold
- ¼ cup Domino® Powdered Sugar
- ½ teaspoon Pure vanilla extract
- 1 tablespoon Dutch-processed cocoa powder
Prep Time: 30 minutes / Bake Time / Chill Time: 1 hour 35 minutes/ 6 hours or overnight / Yields: 8-10 servings
Preheat oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper. Set aside.
In a medium bowl, mix all the ingredients for the crust. Press crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Remove from oven and set aside. Reduce oven temperature to 325°F.
In a large bowl, at medium speed, beat cream cheese and mascarpone cheese until smooth. Add sugar and beat for 2-3 minutes. Scrape the sides of the bowl as needed. Add flour, vanilla, and salt. Beat for 1 minute until well incorporated.
Add eggs, one at a time, and mix until well incorporated. Dissolve 3 teaspoons of espresso instant coffee in heavy cream. Add to mixture and beat until well incorporated and smooth. Scrape the sides of the bowl as needed.
Wrap the springform pan with aluminum foil and place in a large roasting pan.
Dissolve remaining 4 teaspoons of espresso instant coffee in hot water and place in a shallow dish.
Pour one-quarter of cream cheese mixture into the prepared pan. Soak the ladyfingers in espresso coffee and place on top, break the ladyfinger in pieces if needed to cover the whole surface. Pour the rest of the mixture into the pan.
Place in the oven and add hot water to the roasting pan to come up 1-inch of the springform pan. Bake for 1 hour and 35 minutes or until the cake looks set in the center. Carefully remove cheesecake from oven and allow resting at room temperature for 1 hour. Refrigerate in the pan for at least 6 hours or overnight.
When ready to serve, carefully remove the cheesecake from the pan. Beat heavy cream until it becomes thick. Add powdered sugar and vanilla. Beat at medium speed until soft peaks. Top the cheesecake with whipped cream. Dust with cocoa powder and serve.
Use your desired pastry tip to create a pattern on top of the cheesecake. We used a closed star tip for our cheesecake.