Name: Espresso martini cheesecake
Prep time: 33 min
Cook time: 90 min
Total time: 123 min
Yield: 10-12
Ingredients: 200g plain chocolate biscuits; 2 tbsp ground coffee beans (or 1 tbsp instant coffee granules); 75g unsalted butter, melted; 250g cream cheese, at room temperature; 1 cup (220g) caster sugar; 750g firm ricotta; 3 large eggs, at room temperature; 1 tsp vanilla extract; 2 tbsp strong brewed espresso; 1 tbsp cornflour; 300ml sour cream at room temperature; 2 tbsp caster sugar; 2 tbsp milk; Coffee beans, to serve (optional)

Cheesecake is always a welcome addition to the table and this one is perfect for morning tea as it has an extra flavour of coffee in the biscuity base, within the creamy cake, and drizzled on top.

First you make the base, which is a combination of chocolate biscuits, coffee beans and butter. After chilling in the fridge this is then popped in the oven. Then it’s time to make the creamy centre – this is a combo of cream cheese, sugar, ricotta, eggs and vanilla. Added to this is a coffee mixture to give the cake its delicious flavour. This is then poured over the base and the cake goes back in the oven. Once that has baked, another layer is added on top made up of sour cream, sugar and milk. After baking a little bit longer, it needs to go in the fridge to chill. It’s then time to make the espresso martini syrup which goes on top of the finished cake along with a scattering of coffee beans. Divine!

For more coffee desserts, try this delectable coffee, date and hazelnut cake, these bite-sized tiramisu cupcakes or this scrumptious boiled chocolate and coffee cake.

Ingredients

200g plain chocolate biscuits

2 tbsp ground coffee beans (or 1 tbsp instant coffee granules)

75g unsalted butter, melted

250g cream cheese, at room temperature

1 cup (220g) caster sugar

750g firm ricotta

3 large eggs, at room temperature

1 tsp vanilla extract

2 tbsp strong brewed espresso

1 tbsp cornflour

300ml sour cream at room temperature

2 tbsp caster sugar

2 tbsp milk

Coffee beans, to serve (optional)

Method

Preheat oven to 160°C (140°C fan-forced). Grease a 22cm (base measurement) round springform pan and line the base and side with baking paper. Process biscuits and coffee in a food processor until finely crushed. Add the butter and process until well combined. Spoon into prepared pan, pressing down with a flat-based glass. Refrigerate for 15 minutes or until firm. Bake for 10 minutes until dry to the touch. Set aside to cool completely.

Place cream cheese and sugar in a clean food processor. Process until smooth, add ricotta, eggs and vanilla, scrape down the bowl and process again to combine. Combine espresso and cornflour in a small bowl and whisk until smooth. Add the coffee mixture and pulse until just combined.

Pour over the cooled base. Place the cheesecake on a baking tray. Bake for 1 hour 10 minutes or until set around the edge but still wobbly in the centre. Set aside.

Put the sour cream, caster sugar and milk in a mixing bowl and stir to combine. Pour over the cheesecake, then return to the oven and bake for a further 10 minutes. Turn the oven off, open the door slightly and leave the cheesecake inside for an hour. Place in the fridge for 2 hours or overnight to chill.

For the syrup, place coffee and sugar in a small saucepan over medium heat. Bring to a simmer and cook for 8–10 minutes until sugar dissolves and mixture is syrupy. Add vodka and coffee liqueur. Cool completely. Serve drizzled with syrup and scattered with coffee beans, if using.

Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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