Serving Size / Yield
- 1 6-oz. pkg. ladyfingers
- 1 6-oz. pkg. chocolate biscotti
- 1 C. sugar
- 2 eggs
- 4 Tbs. butter, melted
- 2 Tbs. Kahlua
- 2 Tbs. espresso, prepared
- 3 8-oz. pkgs. cream cheese, softened
- 1 8-oz. pkg. mascarpone cheese
- 4 Tbs. flour
- cocoa powder
Preheat the oven to 350 degrees. Place a large baking dish or lipped cookie sheet filled with water on the bottom rack.
Use a food processor to grind up the ladyfingers and biscotti. Slowly add the melted butter and the espresso. Use the food processor to combine. Press the crumb mixture into the bottom of a 9-inch springform pan.
In the bowl of an electric mixer, mix the cheeses and sugar until smooth, approximately 5-8 minutes. Add the Kahlua, eggs (one at a time) and flour. Mix on a low speed until they are smooth, approximately another 5-8 minutes.
Since the texture of mascarpone can vary, use some milk to thin if it's too thick or use some more cream cheese if it's too thin. After the mixture is smooth, do not continue mixing.
Pour the cheese mix on top of the crushed ladyfingers and bake for 40-45 minutes in the middle rack of the oven. After 40-45 minutes, turn off the oven and use a rolled up piece of aluminum foil to prop the oven door open. Allow the cheesecake to cool for 15 minutes.
Remove from the oven and immediately place into the refrigerator to chill overnight. Prior to slicing and serving, dust liberally with cocoa powder.