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1 c. graham cracker crumbs 3 tbsp. sugar 3 tbsp. melted butter 3 (8 oz.) cream cheese, softened 1 c. sugar 3 tbsp. flour 2 tbsp. lemon juice 1 tbsp. grated lemon rind 1/2 tsp. vanilla 4 eggs (1 separated) 3/4 c. sugar 2 tbsp. cornstarch 1/2 c. water 1/4 c. lemon juice 2 to 3 drops yellow food coloring (optional)
3/4 cup(s) triple-strength coffee (reserve 2 Tbsp) 2 tablespoon(s) plus 1 1/4 cups sugar 1 tablespoon(s) Kahlúa (coffee-flavor liqueur) 1 1/2 package(s) (7 oz each) imported Italian savoiardi ladyfingers (see Note) 3 bricks (8 oz each) 1⁄3-less-fat cream cheese (Neufchâtel) , softened 1 tablespoon(s) cornstarch 3 large eggs , at room temperature 1 tub(s) (8 or 8.75 oz) mascarpone cheese 1 ounce(s) bittersweet chocolate , grated Garnish: unsweetened cocoa powder and chocolate curls (directions follow) Remove bottom of a 9 x 3-in. springform pan; wrap bottom with plastic wrap. Stir coffee, 2 Tbsp sugar and the Kahlúa in a shallow bowl until sugar dissolves. Set 1⁄2 the ladyfingers aside. For each of remaining ladyfingers, quickly dip one side into coffee mixture and place wet side up on pan bottom to cover, cutting ladyfingers as needed to fit.