Ingredients:

  • 1.5 cups (190g) graham cracker crumbs
  • 1/3 cup (65g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 1 tbsp (6g) espresso powder
  • 1/4 tsp (1.5g) salt
  • 150g Savoiardi ladyfingers, halved lengthwise
  • 3/4 cup (180ml) strong brewed espresso, cooled
  • 2 tbsp (30ml) dark rum
  • 24 oz (680g) full-fat cream cheese, softened
  • 8 oz (225g) mascarpone cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) sour cream, room temperature
  • 2 tsp (10ml) vanilla extract
  • 2 tbsp (16g) espresso powder dissolved in 1 tbsp (15ml) hot water
  • 1/4 cup (25g) unsweetened cocoa powder

Instructions:

  1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, 65g sugar, salt, and 6g espresso powder in a bowl. Stir in melted butter until mixture resembles wet sand.
  2. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool slightly.
  3. Beat softened cream cheese and mascarpone on medium speed until smooth and aerated. Gradually add 200g sugar and beat until fluffy.
  4. Incorporate eggs one at a time on low speed, ensuring they are fully blended but not overmixed.
  5. Mix in sour cream, vanilla extract, and the dissolved espresso mixture until the batter is silky and homogenous.
  6. Dip ladyfingers briefly into a mixture of cooled espresso and rum, then arrange them as a strategic layer inside the cheesecake filling.
  7. Wrap the springform pan in heavy-duty aluminum foil and place in a roasting pan filled with hot water (bain-marie). Bake at 325°F, lowering the temperature during the final 20 minutes to prevent cracking.
  8. Remove from oven and allow to cool. Chill in the refrigerator for a minimum of 6 hours.
  9. Sift unsweetened cocoa powder over the top before serving.