Lady fingers soaked with a sweet coffee liqueur and sprinkled in between with grated chocolate and cocoa makes for a memorable dessert. Make it and see!
| 1/2 cup cold coffee | 1/3 cup sugar |
| 3 tsp. instant espresso coffee powder | 2-3 Tbs. Kahlua coffee liqueur |
Combine in microwave safe bowl and cook for 1 minutes. Stir to dissolve sugar.
| 3 oz. grated bitter sweet chocolate |
| 3 Tbs. baking cocoa |
Mix to combine and set aside.
| 2-3 oz. pkg. Lady Fingers | 1 tsp. vanilla |
| 3-8 oz. pkg. cream cheese, room temp. | 2 Tbs. Amaretto liqueur, opt. |
| 1/2 cup sour cream | 4 eggs + 2 egg yolks |
| 1 1/4 cup sugar | soft butter |
| 2 cups (1 pt.) sour cream | 1 tsp. vanilla |
| 1/4 cup sugar | 1 Tbs. Amaretto |
Mix well to dissolve sugar.
Cover a baking sheet with wax paper. Using 2 pkg. lady fingers, open cakes putting them flat side up. Use the espresso syrup and brush on flat side. Do not get them too wet. Turn them over and lightly brush rounded side of fingers with a little butter. Butter bottom and side of a 9 1/2” or 10” springform pan well. Cover bottom of pan with half of the lady fingers (1 pkg.), placing them coffee side up. Cut lady fingers to height of pan and gently press remaining fingers buttered side to the side of the pan. The butter will work as glue to hold them in place. Set aside.
Cheesecake: Cream the cream cheese with sour cream. Add sugar, vanilla and liqueur. Cream well on low speed. Add eggs and yolks one at a time. Pour half of the mixture into pan. Sprinkle with half of the chocolate mixture. Swirl in with the tip of a knife. Gently pour on remaining cheesecake. Bake in a preheated 350 oven for 50 minutes. Remove from oven but leave oven on. Let cheesecake stand for 15 minutes. Spread on sour cream topping. Sprinkle with remaining chocolate mixture. Return to oven and turn oven off. Prop oven door open and let cheesecake remain in oven for 1 hour. Cool on a rack. Run a knife around the edge of the pan to release and prevent cracking. Cover and chill overnight. Serves 14.