Instructions
1. **Prepare the Crust:** Preheat your oven to 325°F (160°C). In a medium bowl, combine the crushed cookies, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool slightly while you prepare the filling. Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water from seeping in during the water bath.
2. **Prepare the Coffee Soak:** In a shallow dish, whisk together the cooled coffee, coffee liqueur (if using), and vanilla extract. Quickly dip each ladyfinger into the coffee mixture, just enough to moisten, then arrange them in a single layer over the cooled crust. You may need to break some ladyfingers to fit.
3. **Make the Cheesecake Filling:** In a large bowl, using an electric mixer, beat the softened cream cheese and mascarpone cheese together until smooth and creamy. Gradually add the granulated sugar and beat until well combined. Stir in the heavy cream and vanilla extract.
4. **Add the Eggs:** Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix, as this can lead to cracks in the cheesecake.
5. **Assemble and Bake:** Pour the cheesecake filling evenly over the ladyfingers in the springform pan. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan.
6. **Bake:** Bake for 60-70 minutes, or until the edges are set and the center still has a slight jiggle.
7. **Cooling and Chilling:** Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour. This helps prevent cracking. Remove the cheesecake from the oven and water bath, and let it cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set properly.
8. **Serve:** Carefully remove the cheesecake from the springform pan. Just before serving, dust generously with unsweetened cocoa powder.
short tips
* **Room Temperature Ingredients:** Ensure your cream cheese, mascarpone, and eggs are all at room temperature. This helps achieve a smooth, lump-free cheesecake batter.
* **Don’t Overmix:** Overmixing the cheesecake batter, especially after adding the eggs, can incorporate too much air, leading to cracks during baking. Mix only until just combined.
* **Water Bath is Key:** The water bath creates a moist, even cooking environment, which helps prevent cracks and ensures a creamy texture.
* **Patience is a Virtue:** Allow the cheesecake to cool slowly in the oven and then chill thoroughly in the refrigerator. This critical step ensures a perfectly set and delicious cheesecake.
* **Ladyfinger Soaking:** Be quick when dipping the ladyfingers! You want them moist but not soggy. A quick dip on each side is usually sufficient.
