Espresso Martini Cheesecake
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A Note from Feedfeed
I've created the ultimate dessert by combining two of my favorites, cheesecake and espresso martinis! This Espresso Martini Cheesecake is the perfect combination of tangy, sweet, and boozy. With a chocolate cookie crust and a creamy filling made with espresso and coffee liquor cream cheese, this cheesecake is sure to satisfy. To take it up a notch, I've added a coffee liquor glaze and a dollop of whipped cream. This dessert is perfect for any occasion, whether it's brunch, dessert, or a cocktail party!
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Recipe Card
Crust
ingredients
- 24 whole Oreos
- 2 teaspoons espresso powder
- 4 tablespoons butter, melted and cooled
- 4 eggs, room temperature
Filling
ingredients
- 4 8 ounce packages cream cheese, room temperature
- 1 1/3 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons HEILALA Cocoa Vanilla, or coffee extract
- 1 cup sour cream, room temperature
- 1/4 cup Kaluha
- 1 shot of espresso or strong coffee
- 2 tablespoons flour
Coffee syrup
ingredients
- 1/4 cup Kaluha
- 1 teaspoon HEILALA Cocoa Vanilla, or coffee extract
- 1/4 cup sugar
- 1 tablespoon water
- Chocolate Covered Espresso Beans
Method
Step 1
Line a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil. Preheat the oven to 350°degrees.
Step 2
In a food processor, pulse the cookies, and until fine crumbs, then add the espresso powder and melted butter, pulse until combined.
Step 3
Pour the crumbs in the pan and use a spatula, the bottom of a shot glass or measuring cup to press an even layer of crumbs along the bottom of the pan.
Step 4
Place the pan on the center rack in the oven and bake for 15 minutes. Once baked, set the crust aside to cool on a rack while you make the cheesecake.
Step 5
In a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese until soft and creamy. Add the sugar and salt and beat until the cream cheese is light. Beat in the extract, and eggs.
Step 6
Add the sour cream, Kaluha, and coffee into the cheesecake mixture. Lastly add the flour and beat until just combined.
Step 7
Give the batter a few stirs with a rubber spatula, to ensure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan and room for water in the oven. Pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
Step 8
Bake the cheesecake for about ½ -2 hours, or until just set and slightly jiggly. Turn off the oven’s heat and crack the door open or prop it open with a wooden spoon and allow the cheesecake to cool slowly for 1 hour.
Step 9
After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster — be careful, there may be some hot water in the aluminum foil — and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
Step 10
When the cheesecake has cooled, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 4 hours, overnight preferably.
Step 11
For the coffee syrup, in a small saucepan, add the Kahlúa, extract and sugar and cook for 3-4 minutes until syrupy or until it coats the back of the spoon. Set aside to cool, it will thicken up. (If the sauce becomes too thick, heat it up in the microwave, or add a few teaspoons of water and stir)
Step 12
At serving time, remove the sides of the springform pan and set the cheesecake on a serving platter. Pour the syrup on top and garnish with a few Chocolate Covered Espresso Beans.