Ingredients:

  • 1½ cups (170g) crushed ladyfinger cookies
  • 4 tbsp (55g) unsalted butter, melted
  • 2 tbsp (30ml) espresso and sugar syrup
  • 24 oz (680g) full-fat brick cream cheese, softened
  • 8 oz (225g) mascarpone cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large (150g) eggs, room temperature (use pasteurized eggs)
  • 1 large (18g) egg yolk, room temperature (use pasteurized eggs)
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (12g) instant espresso powder dissolved in 1 tbsp hot water
  • ¼ tsp (1.5g) salt
  • 8 oz (225g) heavy whipping cream, cold
  • 4 oz (115g) mascarpone cheese, cold
  • ¼ cup (50g) powdered sugar
  • 2 tbsp (15g) unsweetened cocoa powder

Instructions:

  1. Preheat oven to 325°F (160°C).
  2. Combine 1½ cups (170g) crushed ladyfinger cookies and 4 tbsp (55g) melted unsalted butter in a bowl; stir in 2 tbsp (30ml) espresso and sugar syrup until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch (23cm) deep springform pan.
  4. Bake the crust for 8–10 minutes until it smells toasted and holds its shape, then remove and let it cool completely.
  5. In a large bowl, beat 24 oz (680g) softened cream cheese and 8 oz (225g) softened mascarpone on medium-low speed until completely smooth and aerated.
  6. Gradually add 1 cup (200g) granulated sugar and ¼ tsp (1.5g) salt, beating until incorporated.
  7. Add 3 large (150g) eggs one at a time, followed by 1 large (18g) egg yolk, beating on the lowest speed just until combined to avoid incorporating excess air.
  8. Stir in 1 tsp (5ml) pure vanilla extract and the 2 tbsp (12g) dissolved espresso powder until the batter is a uniform coffee hue.
  9. Wrap the outside of the springform pan in three layers of heavy-duty aluminum foil to make it watertight.
  10. Pour the batter over the cooled crust and smooth the top with an offset spatula.
  11. Place the springform pan inside a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
  12. Bake for 60–70 minutes until the edges are set and slightly puffed, but the center 2-3 inches still have a slight, uniform jiggle and read about 150°F (65°C) in the center with an instant-read thermometer.
  13. Turn off the oven and prop the door open slightly with a wooden spoon; leave the cake inside for 20 minutes.
  14. Remove the cake from the water bath and let it cool on a wire rack at room temperature for 1 hour.
  15. Refrigerate the cake for at least 6 hours (preferably overnight) before releasing the springform ring.
  16. Whip 8 oz (225g) cold heavy whipping cream, 4 oz (115g) cold mascarpone cheese, and ¼ cup (50g) powdered sugar until stiff peaks form.
  17. Spread the whipped cream mixture evenly over the chilled cake.
  18. Just before serving, dust a thick layer of 2 tbsp (15g) unsweetened cocoa powder across the top using a fine-mesh sieve.