Step-1
1. Prepare the Base • Line a 9-inch springform pan with baking parchment. • Melt the butter in a small saucepan and set aside. • Blitz the biscuits in a food processor until finely crushed. • Mix the melted butter into the crumbs until well combined. • Press the mixture firmly into the base of the pan using the back of a spoon to form an even layer. • Refrigerate for at least 30 minutes to set.
Step-2
2. Make the Cheesecake Filling • In a large mixing bowl, combine cream cheese, mascarpone, powdered sugar, and 2 tbsp Kahlua. • Whisk gently with an electric hand mixer until just combined (avoid overmixing). • In a separate bowl, whip the heavy cream to stiff peaks. • Fold the whipped cream into the cheese mixture in three additions until fully incorporated. • Divide the mixture into two equal portions.
Step-3
3. Assemble the Layers • Mix the espresso with the remaining 2 tbsp Kahlua in a shallow bowl. • Take one half of the cheesecake mixture and stir in 2–3 tbsp of the coffee mixture to create a coffee-flavored layer. • Remove the chilled base from the fridge and spread the coffee-flavored cheesecake mixture evenly over it. • Dip each Savoiardi briefly into the coffee mixture (just a few seconds) and arrange them in a single layer over the cheesecake filling. Break some if needed to fit. • Spread the remaining plain cheesecake mixture over the ladyfingers, smoothing the top. • Refrigerate for at least 6 hours, preferably overnight, to set completely. • Before serving, run a knife around the edge of the pan to loosen the cheesecake and carefully remove the springform ring. • Dust the top generously with cocoa powder and sprinkle with grated dark chocolate.
