- Total: 2 hr 45 min(includes cooling time)
- Active: 15 min
- Yield:8 servings
Nonstick cooking spray, for the springform pan
2 tablespoons instant espresso powder
2 tablespoons dark rum
2/3 cup boiling water
36 ladyfinger cookies
1/4 cup unsweetened cocoa powder, plus more for dusting
24 ounces whole-milk ricotta
Two 8-ounce containers mascarpone, plus more for decorating
1 1/4 cups granulated sugar
5 large eggs
- Preheat the oven to 325 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and wrap the bottom in aluminum foil.
- Combine the espresso powder and rum in a medium heat-safe bowl; stir in the boiling water until the espresso is dissolved.
- One at a time, dip 20 of the ladyfingers quickly into the espresso mixture. Line the bottom of the prepared pan with them, pressing them down firmly to fit as they soften. Sprinkle with the cocoa powder; set aside.
- Add the ricotta, mascarpone and sugar to the bowl of a food processor and pulse until just combined. Add the eggs one at a time, pulsing after each addition to combine; do not overmix.
- Pour the mixture into the pan over the ladyfingers and place the pan on a baking sheet. Bake until the cheesecake is golden and puffed around the edges, 1 hour and 15 minutes to 1 hour 30 minutes (the edges should be set and the center slightly jiggly). Let cool to room temperature.
- Unmold the cheesecake from the pan and dust with cocoa. Spread some mascarpone around the sides with an offset spatula. Cut the remaining ladyfingers in half and press them into the sides of the cake, curved-end up.
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