Servings: 8 slices
Calories: 350kcal
Equipment
- springform pan
- Mixing Bowls
- spatula
Ingredients
For the Cheesecake Filling
- 16 oz Mascarpone cheese adds a creamy richness
- 8 oz Cream cheese lends a slight tanginess
- 3/4 cup Granulated sugar sweetens the filling
- 1 cup Sour cream creates smooth consistency
- 1 cup Brewed espresso or strong coffee (cooled) infuses coffee flavor
For the Crust
- 24 pcs Ladyfinger cookies (crushed) form the crust base
- 6 tbsp Unsalted butter (melted) binds the ladyfingers
For Garnishing
- 2 tbsp Cocoa powder for dusting
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and grease the springform pan.
- Combine crushed ladyfingers with melted butter, mix until well-coated, and press into the bottom of the pan.
- Blend mascarpone, cream cheese, sugar, and sour cream until smooth and creamy, gradually adding cooled espresso.
- Pour filling over the ladyfinger crust and smooth the top with a spatula.
- Bake for 50-60 minutes until just set but slightly jiggly in the center.
- Cool the cheesecake in the oven for about one hour.
- Chill in the refrigerator for at least four hours, dust with cocoa before serving.
Notes
Ensure ingredients are at room temperature before mixing for best texture. Press the ladyfinger mixture firmly to create a solid crust.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 28g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 180mg | Fiber: 1g | Sugar: 18g | Vitamin A: 700IU | Calcium: 80mg | Iron: 1mg
Tried this recipe?Let us know how it was!