Mascarpone cheese/ an extra-rich cream cheese/ makes this Italian-inspired treat extra dreamy.
Prep: 30 min.
Bake: 45 min.
M akes 12 to 16 servings
cup chocolate cookie
2 Tbsp. butter, melted
6 ladyfingers, split
1 tsp. instant espresso
coffee powder or instant
2 Tbsp. rum or milk
2 8-oz. pkg. cream cheese,
8-oz. carton mascarpone
1 cup sugar
1 tsp. vanilla
8-oz. carton dairy sour
Unsweetened cocoa powder
1 Preheat oven to 350°F. In small bowl, combine
cookie crumbs and melted butter. Press onto
bottom of 9-inch springform pan. Cut ladyfingers
in half crosswise; line side of pan with pieces,
placing uncut sides out and rounded ends up.
2 In another small bowl, dissolve coffee powder
in rum; set aside. In medium bowl, combine
cream cheese and mascarpone cheese. Beat with
electric mixer on medium speed until combined.
Slowly add sugar, beating until smooth. Beat in
cornstarch and vanilla. Add eggs all at once; beat
on low speed just until combined. Stir in coffee
mixture. Pour into prepared pan.
Place pan in shallow baking pan. Bake for
45 to 50 minutes or until center appears nearly
set when gently shaken. Remove from oven.
Immediately stir sour cream; spread over warm
cheesecake to within about
inch of edge.
4 Cool on wire rack for 15 minutes. Loosen
ladyfinger crust from side; cool for 30 minutes.
Remove side of pan; cool cheesecake. Cover and
chill for 4 to 24 hours.
To serve, sift cocoa powder and powdered
sugar onto dessert plates. Arrange cheesecake
wedges on plates.
PER SERVING: 416 cal., 30 g total fat (18 g sat. fat), 153 mg chol., 225 mg
sodium, 29 g carb., 0 g fiber, 10 g pro.