Chocolate Baking Dessert

Espresso martini cheesecake

Name: Espresso martini cheesecake recipe
Yield: 12
Ingredients: 150g biscotti (Italian almond cookies); 20.00 ml brown sugar; 90g unsalted butter, melted and cooled; 160.00ml liqueur; 1 tsp instant coffee granules; 320g cream cheese, at room temperature; 500g smooth ricotta, at room temperature; 200g caster sugar; 2 tsp vanilla bean paste; 4 large eggs, at room temperature; 30.00 ml plain flour; Cocoa powder, to dust; 55g caster sugar; 3 tsp vodka; 500g mascarpone; Finely grated zest and juice of 1 orange; 30g icing sugar; 1 tsp vanilla bean paste

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by Aoife Noonan

CHEF

Oct 17, 2024

Your favourite cocktail is now available in dessert form with this indulgent espresso martini cheesecake. Layers of biscotti and coffee make the crumbly base of this delicious dessert with a smooth blend of cream cheese, ricotta and espresso martini syrup to make the luxurious filling. Top with a layer of whipped mascarpone and add some extra syrup and cocoa powder for the full effect. One slice just won't be enough.

Recipe note: Begin this recipe at least 8 hours ahead. You’ll need a 22cm springform pan and a 24cm round cake pan.

Espresso martini cheesecake

150g biscotti (Italian almond cookies)
1 tbs brown sugar
90g unsalted butter, melted and cooled
1/3 cup (80ml) coffee liqueur (we used Kahlua)
1 tsp instant coffee granules
320g cream cheese, at room temperature
500g smooth ricotta, at room temperature
200g caster sugar
2 tsp vanilla bean paste
4 large eggs, at room temperature
1 1/2 tbs plain flour
Cocoa powder, to dust

Espresso martini syrup

1/3 cup (80ml) coffee liqueur (we used Kahlua)
1/4 cup (55g) caster sugar
3 tsp vodka

Whipped marscapone

500g mascarpone
Finely grated zest and juice of 1 orange
1/4 cup (30g) icing sugar
1 tsp vanilla bean paste

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 22cm springform pan and line base with baking paper.
2.

Place the biscotti and brown sugar in a food processor and whiz until a powder. Add the melted butter and whiz until combined. Spoon into prepared pan and press into base, packing down to ensure a smooth, even layer. Bake for 10 minutes, then set aside until cool. Reduce oven to 160°C/140°C fan-forced.
3.

Place the liqueur and coffee granules in a small microwave-safe bowl and heat for 30 seconds, or until warm. Whisk with a fork to combine, then set aside. Place the cream cheese in a stand mixer fitted with the whisk attachment and whisk until smooth. Add the ricotta, caster sugar and vanilla and whisk well to combine. Add the eggs one at a time, whisking after each addition, until smooth. Add coffee mixture and whisk until combined. Sift over the flour and fold through, making sure there are no flecks of flour visible. Pour mixture into prepared pan and smooth top. Place pan inside a 24cm round cake pan.
4.

Place larger pan in a deep baking tray and place tray in oven. Pour enough boiling water into baking tray to come halfway up the side of cake pan. Bake for 1 hour 15 minutes, or until cheesecake is set but still has a slight wobble in the centre (it will continue to bake as it cools).