Servings: 8
- 9-inch/23 cm springform pan
- Mixing bowls
- Toothpick
INGREDIENTS
- 7 ounces/200 grams ladyfinger biscuits
- 1 tablespoon instant coffee
- 1/2 cup/120 milliliters hot water
- 2 cups/500 milliliters heavy cream
- 2 cups/500 grams well-drained full-fat ricotta or Greek yogurt
- 1/2 cup/100 grams sugar
- 2.8 ounces/80 grams instant vanilla pudding mix
- 1/2 cup/120 milliliters whole milk
- 3.5 ounces/100 grams dark or milk chocolate, chopped
- 3 tablespoons/50 milliliters heavy cream
- 1.75 ounces/50 grams white chocolate, melted and cooled
INSTRUCTIONS
- In a small bowl, dissolve the instant coffee in the hot water. Quickly dip each ladyfinger into the coffee, turning just once, and arrange in a single layer in a 9-inch/23 cm springform pan to cover the bottom completely. Don’t oversoak—the cookies should remain intact.
- In a stand mixer fitted with the whisk attachment, whip the heavy cream, milk, and vanilla pudding mix on medium-high speed until soft peaks form. Gradually add the sugar and continue whipping until thick and stable. Reduce the speed to low and mix in the cheese just until combined. Do not overbeat.
- Spread the filling evenly over the biscuit layer and smooth the top with an offset spatula.
- In a microwave-safe bowl or using a double boiler, melt the chopped chocolate with the cream until smooth. Let the mixture cool slightly—lukewarm is ideal—then pour over the filling. Gently tilt and rotate the pan so the ganache covers the surface in an even layer.
- Transfer the melted white chocolate to a piping bag or small zip-top bag and snip a tiny hole at the tip. Pipe a spiral across the surface of the dark chocolate. Using a toothpick or skewer, drag lines from the center out and then back in, alternating directions, to create a feathered design.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set. Release from the springform pan and serve chilled.