Espresso Martini Cheesecake
A sophisticated no-bake cheesecake that combines the rich flavors of the classic espresso martini cocktail. It's an elegant adult dessert perfect for special occasions and dinner parties.
Nutrition
Calories: 350kcalCarbohydrates: 26gProtein: 6gFat: 24gSaturated Fat: 14gCholesterol: 120mgSodium: 220mgFiber: 1gSugar: 20g
Ingredients
For the base
- 200 g (7 oz) digestive biscuits (or graham crackers), crushed
- 100 g (1/2 cup) unsalted butter, melted
For the filling
- 500 g (17.6 oz) cream cheese, softened
- 200 g (7 oz) mascarpone cheese
- 150 g (3/4) cup caster sugar
- 3 large eggs
- 2 tbsp all-purpose flour
- 60 ml (1/4 cup) freshly brewed espresso, cooled
- 2 tbsp coffee liqueur e.g., Kahlúa
- 1 tsp vanilla extract
For the topping
- 200 ml (3/4 cup) heavy cream, whipped
- 1 tbsp coffee liqueur
- Cocoa powder for dusting
- Coffee beans or chocolate shavings optional, for garnish
Instructions
- Preheat the oven to 180°C (350°F).
- Combine crushed biscuits and melted butter in a bowl until evenly coated.
- Press the mixture firmly into the base of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
- In a large bowl, beat cream cheese, mascarpone, and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in flour, espresso, coffee liqueur, and vanilla extract until just combined.
- Pour the filling over the chilled base. Bake for 50–60 minutes, or until the edges are set but the center is slightly wobbly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Once cooled, refrigerate for at least 6 hours or overnight.
- Gently remove the cheesecake from the pan. Spread or pipe whipped cream over the top, mixing it with coffee liqueur for an extra boozy touch.
- Dust with cocoa powder and garnish with coffee beans or chocolate shavings if desired.
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