Ingredients
Scale
- 35 chocolate creme cookies
- 5 tbsp unsalted butter
- 24 oz cream cheese
- 8 oz mascarpone cheese
- 1 ½ cups granulated sugar
- ½ tsp salt
- 1 tsp vanilla essence
- 4 large eggs
- ½ cup heavy cream
- 1 cup sour cream
- 1 tbsp cornstarch
- 12 ladyfinger biscuits
- ½ cup strong black coffee
- 4 oz mascarpone cheese
- 2–4 tbsp granulated sugar
- 1 tsp instant coffee dissolved in 1 tsp water
- 1 cup heavy whipping cream
- 2 tbsp cocoa powder
Instructions
- Preheat oven to 350°F (175°C). Butter the base of a springform pan.
- In a food processor, blend cookies and melted butter until crumbly. Press into the bottom of the pan and bake for 7–8 minutes; cool.
- Lower oven temperature to 320°F (160°C). Beat cream cheese, mascarpone, sugar, vanilla, and salt until smooth. Add eggs gradually without overmixing. Incorporate heavy cream and sour cream until just combined.
- Pour half the batter over the cooled crust, layer dipped ladyfingers on top, then add remaining batter. Seal springform with foil and place in a water bath.
- Bake for about 80 minutes until edges are firm but center jiggles slightly. Cool at room temperature for 15 minutes before refrigerating overnight.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (134g)
- Calories: 396
- Sugar: 29g
- Sodium: 374mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 109mg