Food & Drinks

This Espresso Martini cheesecake is too delicious

espresso martini cheesecake recipe coffee cake

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: to make today: Espresso Martini cheesecake.

Ideal, a cheesecake and Espresso Martini cocktail in one? Make it quickly, because this is so incredibly delicious! Thank us later.

INGREDIENTS
For the cheesecake
250g chocolate chip cookies
100g butter, melted and cooled
2 teaspoons instant coffee
2 teaspoons Kahlúa
750g cream cheese
300g sour cream
3 eggs
140g brown sugar
20g coffee beans (chocolate-covered)

For the syrup
1 teaspoon instant coffee
60ml Kahlúa
55g brown sugar

You bake this cheesecake in the oven. It takes a bit more time than a no-bake version, but letting it cool in the fridge makes the cake extra delicious. In the meantime, you can make the Kahlúa coffee syrup to serve with it. To enjoy!

Here's how to make the Espresso Martini baked cheesecake

  1. Preheat the oven to 160 degrees. Grease a 22 cm springform with butter and line the sides and bottom with baking paper.
  2. Put the cookies in a food processor and grind finely. Add the melted butter and let it run briefly until everything is mixed. Pour the cookie mixture into the springform and press down with the back of a spoon and smooth it out. Chill the base for 15 minutes in the fridge.
  3. Meanwhile, mix the coffee, 2 tablespoons of warm water, and the Kahlúa in a small jug. Put the cream cheese, sour cream, eggs, sugar, and the coffee-Kahlúa mixture in a food processor and blend until smooth. Then pour the mixture over the cookie base and bake for 1 hour and 15 minutes in the preheated oven until the edges are firm but the cheesecake is still wobbly in the middle. Turn off the oven and let the cheesecake cool completely in the oven. Then refrigerate the cheesecake for at least 4 hours or overnight.
  4. To make the syrup, stir the coffee into boiling water in a small saucepan until dissolved. Then add the Kahlúa and sugar. Reduce the heat and let it boil for 1 minute until it becomes a syrup.
  5. Remove the cheesecake from the springform, pour the syrup over the cheesecake, and decorate with coffee beans (optional).

Source: Taste