Cheesecake Baking Success Tips
Do not open the oven door during the
first 30 minutes of baking. Drafts can cause a cheesecake to fall or crack.
Let the cheesecake "rest" after baking. Unless other directions are specified in
the recipe, when the cheesecake is done, turn off the oven and open the door.
Do not jar the cheesecake while it is baking or cooling.
4 t. dried instant coffee or espresso
1/3 C. water
1/4 C. sugar
2 T. coffee liqueur
12 to 16 lady fingers
1 lb. cream cheese
1/2 lb. mascarpone cheese
2/3 C. sugar
1 t. pure vanilla
1 T. orange liqueur (optional)
2 egg yolks
1/3 C. whipping cream
16 to 20 lady fingers - quartered
1/2 C. unsalted butter
1/2 C. sugar
2 t. espresso or instant coffee dissolved in 1 to 2 T. hot water
non-stick cooking spray
confectioner's sugar for dusting OR 1/3 cup semi-sweet chocolate - grated
Lightly spray a 9-inch springform pan or 9-inch deep tart pan with non-stick
Preheat oven to 350°F.
Syrup: in a small saucepan, stir water with coffee and sugar. Heat just to
dissolve sugar. Remove from heat and cool to room temperature. (Stir in
Cake: arrange ladyfingers in pan, cutting or trimming to fill out pan bottom
with cookies. Brush syrup over cookies and allow to soak in. Re-apply to use up
In an electric mixer on slow speed, cream the cream cheese with sugar. Add
vanilla, (orange liqueur), eggs, egg yolks and heavy cream. Pour over prepared
In a small saucepan, over low heat, melt the butter with the sugar. Using a
whisk, briskly blend in the dissolved coffee. Pour into a medium sized bowl.
Toss quartered ladyfingers into this mixture. Arrange on top of cake.
Bake until just set - about 30 minutes. Chill for 4 hours or overnight.
Dust with confectioner's sugar or grated chocolate.