In a large mixing bowl, beat the softened cream cheese and mascarpone until smooth and creamy.

Gradually add the granulated sugar and vanilla extract, mixing until fully combined and fluffy.

In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cheese mixture until no streaks remain. Set aside.

Quickly dip each ladyfinger biscuit into the cooled espresso (and coffee liqueur, if using). Be careful not to oversoak them—just a quick dip on each side is enough.

Arrange a layer of soaked ladyfingers at the bottom of your serving dish or springform pan. This forms the base of your cheesecake.

Spread half of the cheesecake filling evenly over the ladyfingers.

Add another layer of dipped ladyfingers, followed by the remaining cheesecake filling. Use a spatula to create a smooth, even surface on top.

Cover the dessert with plastic wrap and refrigerate for at least 4–6 hours, or ideally overnight.

Before serving, dust the top generously with cocoa powder using a fine sieve for an even layer.

For an extra touch of elegance, sprinkle dark chocolate shavings or add a few fresh berries on top.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.

Customization: Add a splash of liqueur, layer with fresh berries, or use gluten-free ladyfingers for dietary preferences.