Ingredients

The following ingredients have 13 Servings
  • 1 1/4 cup (167g) vanilla wafer crumbs
  • 1/4 cup (56g) salted butter, melted
  • 1 1/2 tbsp (20g) sugar
  • 8 oz (226g) cream cheese, room temperature
  • 16 oz (452) mascarpone cheese, room temperature
  • 1/4 cup (52g) sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 2 tsp vanilla extract
  • 3 tbsp (45ml) warm water
  • 2 tbsp (30ml) instant espresso powder
  • 1 cup (240ml) Kahlua
  • 12 ladyfingers
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
  • 10 tbsp (73g) powdered sugar
  • Cocoa, optional

Instruction

  • CRUST
  • Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  • . Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
  • . Bake the crust for 10 minutes, then set aside to cool. FILLING
  • p id=”instruction-step-5″>1. To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.
  • . In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
  • . Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.
  • . Combine the warm water and espresso powder for the Kahlua mixture in a small bowl. Add the Kahlua and stir to combine.
  • . Dip the ladyfingers into the Kahlua mixture one at a time, then add to the springform pan, on top of the crust.
  • . Spread the mascarpone cheese mixture evenly over the ladyfingers.
  • . Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or overnight. Set remaining Kahlua mixture in the fridge for later.
  • . When the cheesecake is firm, make the Kahlua whipped cream. Add the heavy whipping cream, 1/4 cup of the remaining Kahlua mixture and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
  • . Carefully remove the cheesecake from the springform pan and use an offset spatula to smooth the sides, if needed.
  • 0. Add the Kahlua whipped cream to the top of the cheesecake. You can simply spread it on top or pipe it in a similar pattern as I did. I used the Ateco 844 tip.
  • 1. Sprinkle a little cocoa over the top of the cheesecake, if desired.
  • 2. Refrigerate the cheesecake until ready to serve. * For a non-alcoholic espresso mixture to replace the Kahlua mixture, replace with this: 1 cup hot water 4 tbsp instant espresso powder 4 tbsp sugar