𝑻𝒊𝒓𝒂𝒎𝒊𝒔𝒖 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆

Ingredients:

For the crust:

– 2 cups ladyfinger crumbs

– 1/4 cup unsalted butter, melted

For the cheesecake:

– 24 oz (680g) cream cheese, softened

– 1 cup granulated sugar

– 1 cup mascarpone cheese

– 1 teaspoon vanilla extract

– 3 large eggs

– 1/4 cup brewed espresso, cooled

– 2 tablespoons coffee liqueur

For the topping:

– 1 cup heavy cream

– 2 tablespoons powdered sugar

– Cocoa powder for dusting

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

2. For the crust: In a bowl, combine ladyfinger crumbs and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.

3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in mascarpone cheese and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in brewed espresso and coffee liqueur until fully incorporated.

4. Pour the cheesecake batter into the cooled crust, spreading evenly.

5. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

6. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.

7. For the topping: In a bowl, whip heavy cream and powdered sugar until stiff peaks form. Spread over the chilled cheesecake.

8. Dust the top with cocoa powder before serving.

Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices