- 1 12 oz pkg lady fingers
- 4 tablespoons butter, melted
- 4 tablespoons Kahlua
- 3 8 oz pkg cream cheese
- 1 8 oz ctnr mascarpone cheese
- 1 cup sugar
- 2 eggs
- 4 tablespoons all-purpose flour
- 1 1 oz pkg semi-sweet baking chocolate
ingredients
directions
1. Preheat oven to 350 degrees F. Place a pan of water on the bottom of oven. |
2. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the curmbs. Moisten with 2 tablespoons of Kahlua. Press into 8 or 9-inch springform pan. |
3. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth, The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust. |
4. Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight, before serving. |
Categories
Desserts
