Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (180g)
- Butter, melted: 1/2 cup (113g)
- Mascarpone cheese: 16 ounces (453g)
- Cream cheese, softened: 8 ounces (226g)
- Sugar: 1 cup (200g)
- Large eggs: 2
- Heavy cream: 1 cup (237ml)
- Espresso or strongly brewed coffee: 1/2 cup (120ml)
- Kahlua or coffee liqueur (optional): 1/4 cup (60ml)
- Ladyfingers: 30
Preparation Time:
30 minutes
Cooking Time:
1 hour 30 minutes (including cooling time)
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat mascarpone cheese until smooth. Add cream cheese and sugar, and beat until light and fluffy.
- Add eggs one at a time, beating after each addition. Stir in heavy cream.
- In a small bowl, whisk together espresso and Kahlua (if using). Dip ladyfingers into the coffee mixture and arrange over the graham cracker crust.
- Pour cheesecake batter over the ladyfingers.
- Bake for 1 hour to 1 hour 15 minutes, or until the center is set.
- Let cheesecake cool completely, then refrigerate for at least 4 hours or overnight before serving.
Nutritional Information (per slice):
- Calories: 550
- Fat: 35g
- Protein: 15g
- Carbohydrates: 50g
- Sugar: 35g
Dish Characteristics:
- Creamy and decadent
- Rich coffee and chocolate flavors
- Elegant and sophisticated presentation
User Comments:
- "This cheesecake is absolutely delicious! The flavors are perfect together and the texture is amazing."
- "I love how the ladyfingers add a touch of crunchiness to the cheesecake."
- "This is the best cheesecake I've ever had. It's so rich and flavorful."
Special Precautions and Tips:
- Make sure to wrap the springform pan with aluminum foil before baking to prevent water from getting into the cheesecake.
- If you don't have ladyfingers, you can use chocolate graham cracker squares instead.
- Let the cheesecake cool completely before refrigerating to prevent cracking.
