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Espresso martini cheesecake

Name: Espresso martini cheesecake
Yield: Serves 8-10
Ingredients: 250g Dark Chocolate Hobnobs; 2 tbsp ground coffee; 70g unsalted butter, melted; 175g dark chocolate, chopped; 2 x 280g packs full-fat cream cheese (we used Philadelphia); 125g caster sugar; 150ml soured cream; 50ml Kahlúa; 50ml strong espresso coffee, cold; 2 tbsp cornflour; 3 medium free-range eggs; Chocolate coffee beans to serve; For the cream topping; 200ml soured cream; 2 tbsp caster sugar; 1 tbsp Kahlúa; For the coffee syrup; 50ml strong espresso coffee; 50ml Kahlúa; 2 tbsp caster sugar; You’ll also need…; Deep 20cm loose-bottomed cake tin, lightly greased and base lined with non-stick baking paper

Published: 1 Oct 18
Updated: 18 Mar 24

Sweet yet slightly bitter, boozy and decadently rich, this espresso martini cheesecake makes a showstopping dessert that will blow your guests away

Easy
June 2018

Test kitchen approved

Serves 8-10
Hands-on time 40 min, oven time 1 hour 20 min, plus 1 hour cooling and 4 hours chilling

Sweet yet slightly bitter, boozy and decadently rich, this espresso martini cheesecake makes a showstopping dessert that will blow your guests away

Nutrition: per serving

Calories: 615kcals
Fat: 37.8g (22.7g saturated)
Protein: 9.1g
Carbohydrates: 52.7g (40.9g sugars)
Fibre: 1.2g
Salt: 0.8g

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Ingredients

250g Dark Chocolate Hobnobs
2 tbsp ground coffee
70g unsalted butter, melted
175g dark chocolate, chopped
2 x 280g packs full-fat cream cheese (we used Philadelphia)
125g caster sugar
150ml soured cream
50ml Kahlúa
50ml strong espresso coffee, cold
2 tbsp cornflour
3 medium free-range eggs
Chocolate coffee beans to serve

For the cream topping

200ml soured cream
2 tbsp caster sugar
1 tbsp Kahlúa

For the coffee syrup

50ml strong espresso coffee
50ml Kahlúa
2 tbsp caster sugar

You’ll also need…

Deep 20cm loose-bottomed cake tin, lightly greased and base lined with non-stick baking paper

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Method

Whizz the Hobnobs and ground coffee in a food processor with a good pinch of salt to the texture of breadcrumbs. With the motor still running, pour in the butter until combined. (Or put the biscuits in a freezer bag and bash to crumbs using a rolling pin. Tip into a bowl, then mix in the melted butter.)
Firmly press the biscuit mixture into the prepared cake tin to make a base, then chill for 30 minutes. Heat the oven to 170°C/150°C fan/gas 3½.
Put the dark chocolate in a heatproof bowl over a pan of barely simmering water (don’t let the water touch the bowl). Stir occasionally with a metal spoon until melted, then set aside. Put the cream cheese, sugar, 150ml soured cream, Kahlúa and coffee in a large mixing bowl and beat with an electric hand whisk until well combined and smooth. In a separate bowl beat the cornflour and eggs until smooth. Beat this mixture into the cream cheese, then stir in the melted chocolate to combine.

Pour the cheesecake mixture over the chilled biscuit base, then put the cake tin on a baking tray and bake for 1 hour 10 minutes until the top is firm at the edges but the centre still has a wobble. Remove from the oven (leave it on) and cool for 10 minutes.
Put the soured cream, caster sugar and Kahlúa in a mixing bowl and stir to combine. Pour over the cheesecake, use a spoon to smooth the top, then return to the oven and bake for 10 minutes more. Turn the oven off, open the door slightly and leave the cheesecake inside for an hour. Remove the cheesecake, cool, then chill for at least 4 hours.
To make the coffee syrup, bubble the coffee, Kahlúa and sugar in a pan for 6-8 minutes until syrupy. Cool.
Drizzle the cheesecake with the coffee syrup and scatter with chocolate coffee beans to serve.