Ingredients

336g crunchy ladyfingers, 4 tablespoons butter, melted, 4 tablespoons coffee-flavored liqueur, 678g cream cheese, 226g marscapone cheese, 200g sugar, 2 eggs, 4 tablespoons all-purpose flour, 28g semi-sweet chocolate

Methods

1. Preheat the oven to 175 degrees Celsius and place in the bottom of the oven Place a baking tray with water in the bottom of the oven.

2. Crumble the whole packet of crunchy ladyfingers into fine crumbs, stir in the melted butter, add 4 tablespoons of coffee-flavored liqueur to thin it out, and press it into the bottom of a springform pan with a diameter of 20 centimeters or 22.5 centimeters.

3. In a large bowl, whisk the cream cheese, mascarpone and sugar until very thick, add 4 tablespoons of coffee-flavored liqueur and continue whisking, then add the eggs and flour, taking care to whisk slowly until just thickened. Different densities of mascarpone cheese can be used. If the cheesecake batter is too dry, add a little cream. Without over mixing at this point, pour the cake batter on top of the cake base.

4. Place the pan in the middle tier of the oven and bake for 40-50 minutes or until set. Open the oven door and turn off the power, let the cake continue to cool in the oven for 20 minutes and then take it out to continue cooling. After that put it in the fridge for 3 hours or more or overnight and it's ready to be savored.