4 teaspoons dried instant coffee or espresso
1/3 cup water
1/4 cup sugar
2 tablespoons coffee liqueur
12 to 16 ladyfingers 1 lb cream cheese
1/2 lb mascarpone cheese
2/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon Kahlua liqueur (optional)
2 egg yolks
1/3 cup heavy cream
cocoa powder or cinnamon for dusting
16 to 20 lady fingers - quartered
1/2 cup unsalted butter
1/2 cup sugar
2 teaspoons espresso or instant coffee dissolved in 1-2 tablespoons hot water
nonstick cooking spray
chocolate bar, or shavings
Lightly spray a 9 inch springform pan or tart pan with nonstick cooking spray. Preheat oven to 350 degrees.
Prepare syrup: in a small saucepan, stir water with coffee and sugar and heat just to dissolve sugar. Remove from heat and cool to room temperature. Stir in coffee liqueur.
For cake, arrange lady fingers in pan, cutting or trimming to fill out pan bottom with cookies. Brush syrup over cookies and allow to soak in. Reapply until all the syrup is gone.
In a large bowl, using an electric mixer on slow speed, cream the cream cheese and sugar. Add vanilla, (Kahlua liqueur), eggs, egg yolks and heavy cream. Pour over prepared cake crust.
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.
After removing from pan, grasp a handful of chocolate shavings and put them all around the sides of the cake. Right before serving dust each slice lightly with cocoa powder or cinnamon.
The Cheesecake Factory
Harry & David