Ingredients

• Cream cheese - 24 oz
• Mascarpone cheese - 8 oz
• Granulated sugar - 1 cup
• Eggs - 3 large
• Vanilla extract - 1 teaspoon
• Espresso - ½ cup, cooled
• Ladyfingers - 20 pieces
• Cocoa powder - 2 tablespoons
• Heavy cream - 1 cup
• Powdered sugar - ¼ cup

Instructions

1. 1.

   Preheat the oven to 325°F (165°C).

2. 2.

   In a large bowl, beat cream cheese and mascarpone cheese until smooth.

3. 3.

   Add granulated sugar and mix until combined.

4. 4.

   Beat in eggs one at a time, then stir in vanilla extract.

5. 5.

   Dip ladyfingers in cooled espresso and arrange in the bottom of a springform pan.

6. 6.

   Pour half of the cheesecake mixture over the ladyfingers.

7. 7.

   Repeat with another layer of espresso-dipped ladyfingers and remaining cheesecake mixture.

8. 8.

   Bake for 60-70 minutes, until the center is set.

9. 9.

   Allow to cool, then refrigerate for at least 4 hours.

10. 10.

    Before serving, whip heavy cream with powdered sugar until stiff peaks form.

11. 11.

    Spread whipped cream over the cheesecake and dust with cocoa powder.

Nutritional Facts