Ingredients:

  • 10 oz (280 g) Digestive Biscuits or Graham Crackers, finely ground
  • 5 Tbsp (70 g) Unsalted Butter, melted
  • 1 Tbsp (15 ml) Espresso or very strong black coffee, cold (for crust)
  • 2 Tbsp (25 g) Granulated Sugar (for crust)
  • 32 oz (900 g) Cream Cheese (full fat), softened
  • 1 cup (200 g) Granulated Sugar (for filling)
  • 2 tsp (10 ml) All-Purpose Flour
  • 4 Large Eggs, room temperature
  • 1 Egg Yolk, room temperature
  • 1 tsp (5 ml) Vanilla Extract (for filling)
  • 2 Tbsp (30 ml) Marsala Wine or Coffee Liqueur
  • 1 Tbsp (15 ml) Espresso or very strong coffee, cooled (for filling)
  • 8 oz (225 g) Mascarpone Cheese, chilled
  • ½ cup (120 ml) Heavy Cream (Double Cream), chilled
  • ¼ cup (30 g) Powdered Sugar (Icing Sugar), sifted
  • ½ tsp (2 ml) Vanilla Extract (for topping)
  • 2 Tbsp (30 g) Unsweetened Cocoa Powder, for dusting

Instructions:

  1. Preheat oven to 325°F (160°C). Grease the springform pan sides. Wrap the exterior base and sides of the 9-inch pan tightly in two layers of heavy-duty aluminium foil to prevent water ingress during the bath.
  2. Make the Crust: In a food processor, pulse the biscuits until they are fine crumbs. Combine crumbs, 2 Tbsp sugar, melted butter, and 1 Tbsp of coffee.
  3. Press the Base: Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and allow to cool slightly while preparing the filling.
  4. Beat the Base: In a large bowl, beat the softened cream cheese until perfectly smooth, scraping down the sides often. Add 1 cup sugar and flour; mix until just combined.
  5. Add Liquids & Flavour: Mix in the vanilla (1 tsp), Marsala/liqueur, and 1 Tbsp espresso until fully incorporated.
  6. Incorporate Eggs: Add the 4 eggs and the extra yolk, one at a time, mixing on low speed only until just combined after each addition. Do not whip air into the batter, or it will crack when baked.
  7. Pour and Seal: Pour the filling over the prepared crust. Place the foil-wrapped springform pan into the center of a large roasting pan.
  8. Setup the Bath: Carefully pour hot water into the roasting pan, ensuring the water level comes about halfway up the sides of the springform pan.
  9. Bake: Bake for 65–75 minutes. The edges should look set, but the very center (about a 2-inch circle) should still have a slight wobble, like soft jelly.
  10. Cool Slowly: Turn the oven off, but leave the cheesecake inside with the door slightly ajar. Allow it to cool in the oven for 1 hour. This slow cooling prevents cracking.
  11. Final Cool: Remove the pan from the water bath and the foil, and let cool completely on a wire rack at room temperature (about 30 minutes).
  12. Chill: Once cooled, cover the cheesecake loosely and refrigerate for a minimum of 6 hours, or ideally overnight, until fully set.
  13. Prepare Mascarpone Topping: When the cheesecake is fully chilled, whisk the chilled heavy cream, mascarpone, powdered sugar, and vanilla (½ tsp) until stiff peaks form.
  14. Assemble & Dust: Gently spread the mascarpone topping over the chilled cheesecake. Just before serving, generously sift the unsweetened cocoa powder over the entire top surface. Remove the springform ring, slice, and serve.