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Espresso martini baked cheesecake recipe
Espresso martini baked cheesecake recipe
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Prep Time:
260 minutes
Cook Time:
75 minutes
Total Time:
335 minutes
Transform classic espresso martini into a decadent baked cheesecake with a chocolate biscuit crust.
Ingredients:
  • 3 eggs, at room temperature
  • 250g pkt chocolate ripple biscuits
  • 100g butter, melted, cooled
  • 40.00 ml Instant Coffee Powder
  • 40.00 ml Kahlúa liqueur
  • 750g cream cheese, at room temperature, chopped
  • 300g Light Sour Cream, at room temperature
  • 140g (2/3 cup, firmly packed) brown sugar
  • Whipped cream, to serve
  • 20g chocolate-coated coffee beans, chopped (optional)
  • 1 tsp Instant Coffee Powder
  • 20.00 gm boiling water
  • 60ml (1/4 cup) Kahlúa liqueur
  • 55g (1/4 cup, firmly packed) brown sugar
Instructions:
  • Preheat oven to 160C/140C fan forced. Flip the base of a 22cm springform cake pan, grease and line with baking paper, then secure back in the pan.
  • Pulse biscuits in a food processor until finely ground. Add butter and pulse until mixture comes together. Press biscuit mixture evenly onto the base of the pan. Chill in the fridge for 15 minutes.
  • Next, mix coffee, 2 tsp hot water, and Kahlúa in a small jug. Blend cream cheese, sour cream, eggs, sugar, and coffee mixture in a food processor until smooth. Pour mixture over base and level the top. Bake for 1 hour 15 minutes until cheesecake is set but slightly wobbly in the middle. Let it cool in the oven with the door cracked open. Chill in the fridge for 4 hours or overnight to set completely.
  • In a small saucepan over low heat, dissolve coffee in boiling water. Stir in Kahlúa and sugar. Increase heat to medium-high and boil for 1 minute until syrupy. Chill in an airtight container in the fridge until completely cool.
  • Carefully lift the cheesecake out of the pan and place it on a serving plate. Drizzle with a mix of cream, Kahlúa, and coffee syrup. Optionally, decorate with coffee beans.

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