Recipe: Espresso Martini baked cheesecake

Perfect, right? A cheesecake and Espresso Martini cocktail in one? Get making it quickly, because this is insanely delicious! Thank us later!

You bake this cheesecake in the oven. It takes a little 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 Kahlua coffee syrup to serve with it. Absolutely delicious!

How to make the Espresso Martini baked cheesecake

• Preheat the oven to 160 degrees. Grease a 22 cm springform pan with butter and line the sides and bottom with baking paper.
• Put the biscuits in a food processor and grind finely. Add the melted butter and process briefly until everything is combined. Pour the biscuit mixture into the springform pan, press it down with the back of a spoon and smooth it out. Place the base in the fridge for 15 minutes.
• Meanwhile, mix the coffee, 2 tablespoons of warm water and the Kahlua in a small jug. Put the cream cheese, sour cream, eggs, sugar and the coffee-Kahlua mixture in a food processor and blend until smooth. Then pour the mixture over the biscuit 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 centre. Turn off the oven and let the cheesecake cool completely in the oven. Then place the cheesecake in the fridge for at least 4 hours or overnight.
• To make the syrup, stir the coffee into boiling water in a small saucepan until dissolved. Then add the Kahlua and sugar. Turn the heat to low and cook for 1 minute, until it becomes a syrup.
• Remove the cheesecake from the springform pan, pour the syrup over the cheesecake and decorate with coffee beans (optional).

Also read:

• Recipe: Espresso martini pancakes
• Recipe: Macchiato Martini (with Baileys!)
• Beyond the beer keg: 5 litres of Pornstar Martini delivered to your home

Source: Taste