Espresso Martini Cheesecake
- For the base
- 250g pack speculoos biscuits (I use Biscoff)
- 80g unsalted butter, melted
- For the cheesecake
- 2 tbsp instant coffee
- 2 tbsp boiling water
- 600g cream cheese
- 30g plain flour
- 200g light soft brown sugar
- 4 eggs
- 150ml sour cream
- 4 tbsp coffee liqueur
- To decorate
- 200ml double cream
- Chocolate coffee beans
- 1 tsp cocoa powder
- Equipment
- 20cm round springform cake tin, greased and base-lined
Prepare the cake tin by wrapping it with two layers of thick foil, all the way up to the top edge. Preheat the oven to 190C (170C fan / Gas 5).
For the base, crush the speculoos biscuits to a fine crumb and then stir through the melted butter. Bake in the oven for 10 minutes, and then set aside while you make the filling. Turn the oven down to 160C (140C fan / Gas 3).
In a small bowl, mix together the coffee and boiling water, and set aside to cool.
Using a stand mixer fitted with the paddle attachment (or a mixing bowl and hand-held electric whisk), beat the cream cheese, plain flour, and sugar together until fluffy, about three to four minutes.
In a measuring jug, whisk together the eggs, sour cream, coffee liqueur, and the cooled brewed coffee until smooth, and then slowly add this into the cream cheese mixture. Pour into the prepared tin.
Place the tin into a deep roasting tray and pour a kettle of boiling water into the tray. Bake the cheesecake for one hour and 10 minutes, or until the edges are set and the middle is still slightly wobbly.
Once done, put a wooden spoon in the oven door to keep it ajar and leave the cheesecake in the oven until the oven has cooled down completely, then transfer the tin to the fridge overnight.
Release the cheesecake from the tin when ready to serve and place on a plate. To decorate, whip the cream until stiff peaks form and then swoosh it over the top of the cheesecake like the foam on an espresso martini! Decorate with chocolate coffee beans and a dusting of cocoa.
