Espresso Cheesecake with Ladyfinger Crust recipe

This cheesecake is rather reminiscent of tiramisu. The ladyfinger crust adds a unique flavor and the espresso filling is definitely a crowd pleaser. Serves 8.

Ingredients:

3 8-ounce packages cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
1/4 cup strong espresso, cooled
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 tablespoon instant espresso powder

For the Crust:
1 9-ounce package ladyfinger cookies
6 tablespoons (3/4 stick) unsalted butter, melted, cooled

Directions:

1. Preheat oven to 400F.

2. In the bowl of a stand mixer combine the cream cheese, and sugar. Beat on medium high speed until light and fluffy, about 3 minutes.

3. Add eggs one at a time, beating well after each addition.

4. Add the espresso, butter, and espresso powder. Beat until well combined, make sure to scrape the sides of the bowl well.

5. Combine the cookies and butter in a food processor and pulse until crumbly and fully combined. Press into the bottom of a 9-inch springform pan.

6. Pour the filling into the pan and bake for 40 minutes or until center is set. Cool on rack and then chill in the refrigerator overnight.

Author: Rachael Daylong

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