Add cream cheese and mascarpone into a bowl and whisk for a few minutes until they're light and fluffy. Then add in icing sugar and vanilla extract. Mix well to combine. Set aside.
In another bowl, add in whipping cream and whisk it until soft peaks. Pour the whipped cream into the cream cheese mixture and mix just to combine. Don't over mix. Set aside.
Add powder gelatin into the bowl that contains 3 tablespoon coffee mixture and mix. Leave for 5 minutes for the gelatin to soak. After that heat the mixture in microwave until the gelatin is totally dissolved.
Take a few teaspoon of cream cheese mixture and add into gelatin mixture. Mix well. Then pour gelatin mixture into cheesecake mixture and immediately mix just until well combined.
Pour ⅓ of the mixture into our prepared pan. Spread evenly. Soak ladyfinger one at a time for 2 seconds in the coffee mixture and then arrange them on top to cover the surface. Then sprinkle generously with cocoa powder.
Put another ⅓ of the mixture on top and spread evenly. Place the balance of mixture into a piping bag and pipe some balls on top of the surface. Chill in the fridge overnight or 12 hours or until it fully sets.
* please see notes
Once set, sprinkle the cheesecake with cocoa powder. Remove it from the pan, slice and enjoy!
How To Transfer To Serving Plate
It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
If the balance of cheesecake mixture is too soft to pipe and holds its shape, place it the fridge for 15-25 minutes for it to set a bit. Check and gently mix every 5 minutes so that the mixture sets evenly. Once it holds it's shape, put it in a piping bag and start piping.
Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.