Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup mascarpone cheese
1 cup powdered sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
1/2 cup strong brewed espresso, cooled
2 tablespoons coffee liqueur (optional)
1/4 cup cocoa powder, for dusting
1/4 cup dark chocolate shavings, for garnish
Directions:
In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
In a large mixing bowl, beat the cream cheese, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheese mixture until fully combined.
In a small bowl, mix the cooled espresso with the coffee liqueur (if using). Brush this mixture lightly over the graham cracker crust.
Pour half of the cheese mixture over the crust, smoothing the top with a spatula. Dust with a light layer of cocoa powder.
Repeat with the remaining cheese mixture, smoothing the top again. Dust the top with another layer of cocoa powder.
Refrigerate the cheesecake for at least 4 hours, or until set. Before serving, garnish with dark chocolate shavings.
Prep Time: 20 minutes | Cooking Time: None (Refrigeration: 4 hours) | Total Time: 4 hours 20 minutes
Kcal: 350 kcal per serving | Servings: 8 servings