Frozen Espresso Cheesecake

Directions

1. 1
   Stir together the cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl; set aside.
2. 2
   Put the egg yolks, 1/4 cup sugar, the espresso, and salt in the heatproof bowl of an electric mixer.
3. 3
   Set the bowl over a pan of simmering water; whisk until thick, about 2 minutes.
4. 4
   Transfer the bowl to an electric mixer fitted with the whisk attachment; beat on medium speed 2 minutes.
5. 5
   Stir in the mascarpone and vanilla by hand until smooth.
6. 6
   Stir in the torrone; set aside.
7. 7
   Beat the cream with the remaining 3 tablespoons sugar in a clean mixing bowl until soft peaks form.
8. 8
   Fold the whipped cream with a rubber spatula into mascarpone mixture.
9. 9
   Refrigerate.
10. 10
    Line a 10 x 5 x 3-inch loaf pan with plastic wrap and parchment paper, leaving an overhang on the sides.
11. 11
    Pour one-third of the mascarpone mixture into the lined pan; even the layer with an offset spatula.
12. 12
    Evenly top with half of the crumb mixture; press the crumbs gently.
13. 13
    Repeat to make a second layer of mascarpone mixture and crumbs.
14. 14
    Top with the remaining mascarpone mixture.
15. 15
    Loosely fold over the parchment and plastic wrap.
16. 16
    Freeze at least 3 hours, or overnight.
17. 17
    To serve, let the cake stand at room temperature 10 minutes.
18. 18
    Set the loaf pan in a larger pan; pour cold water into the pan to reach three-quarters up the sides of the loaf pan.
19. 19
    Let stand 10 seconds.
20. 20
    Holding the parchment, lift out the cake.
21. 21
    Invert onto a plate; peel off the plastic and parchment.
22. 22
    Let stand 10 minutes more before serving.