ESPRESSO MARTINI CHEESECAKE
Make this grown-up dessert for a celebration dinner, or as an alternative to Christmas pudding. Spiked with coffee liqueur, it's sophisticated and luxurious
Provided by Esther Clark
Categories Dessert
Time 50m
Number Of Ingredients 15
Steps:
- Butter a 20 x 25 x 4.5cm loose- bottomed cake tin or a roughly 23cm loose-bottomed square cake tin and line with baking parchment. Melt the butter in a pan over a low heat, then pour into a large bowl and set aside.
- Put the digestive biscuits and cantuccini or biscotti in a food processor and blitz to fine crumbs. Alternatively, put them in a sealed sandwich bag and bash to crumbs with a rolling pin. Tip into the bowl containing the butter and stir to combine. Transfer the buttery crumbs to the prepared tin and firmly press into the base. Chill for 30 mins, or freeze for 10 mins.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth, then leave to cool to room temperature, about 15 mins.
- Divide the soft cheese, icing sugar and double cream equally between two bowls. To one bowl, add the cooled melted chocolate and beat with an electric whisk until thick and creamy. To the second bowl, add the coffee, coffee liqueur and vanilla, and beat until thick and creamy, about 3-5 mins (the coffee mixture will not get quite as thick). Spoon the chocolate mixture over the biscuit base and level with a palette knife. Freeze for 30 mins, or until starting to firm up. Spoon over the coffee mixture, level the surface and return to the freezer for at least another 24 hrs. Will keep frozen, well covered, for up to two weeks.
- On the day you want to serve the cheesecake, make the coffee syrup. Pour the coffee liqueur, coffee and sugar into a small saucepan. Bring to a simmer and cook for 5 mins, or until syrupy enough to coat the back of a spoon. Leave to cool completely.
- Take the cheesecake out of the freezer 1 hr before serving. Once defrosted, the cheesecake will keep in the fridge for up to three days. Spread the soured cream over the top, drizzle with the coffee syrup, then scatter over the coffee beans. Cut into 12 squares and serve straightaway (after about 5 mins the syrup will crack the soured cream).
Nutrition Facts : Calories 548 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
COFFEE LOVER'S MINI CHEESECAKES
Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea-mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. -Holly Sharp, Warren, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.
Nutrition Facts : Calories 308 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
ESPRESSO MARTINI CHEESECAKE FOR 2 RECIPE BY TASTY
Words cannot espresso how much you'll fall head over heels for these cheesecakes. Enjoy them with your valentine, galentine, or treat yourself to both because #selflove. If you're feeling fancy, we recommend topping your cheesecakes with fresh berries and chocolate-covered espresso beans.
Provided by Betsy Carter
Categories Desserts
Time 2h10m
Yield 2 cheesecakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 2 4-inch springform pan with nonstick spray. Line the bottom of the pans with parchment paper rounds and spray again. Wrap the outsides of the pans tightly with foil.
- In the bowl of a food processor, combine the vanilla cookies, 1 teaspoon sugar, 1 teaspoon instant espresso, and the melted butter. Pulse to combine until the texture is similar to wet sand.
- Divide the cookie crumbs between the prepared pans and use a small, flat-bottomed cup to press into an even layer against the bottoms.
- Bake the crusts until golden brown, 3-5 minutes. Remove from the oven and let cool to room temperature.
- In a large bowl, combine the cream cheese and ⅓ cup of sugar. Using a stiff rubber spatula or wooden spoon, mix until smooth and creamy, about 2 minutes. Add the heavy cream and stir to combine. Add the mascarpone, flour, salt, and vanilla bean seeds and continue mixing until completely smooth. Add the egg and mix until fully combined, smooth, and creamy.
- In a medium bowl, combine the remaining 2 tablespoons granulated sugar, remaining tablespoon of instant espresso, and 1 tablespoon boiling water. Use a whisk to vigorously whip until thick and creamy, about 3 minutes.
- Add half of the cream cheese mixture to the espresso cream and gently fold to combine.
- Scoop some of the plain cream cheese filling over each cooled crust, followed by some of the espresso filling. Continue alternating until all of the filling is used. Use a knife or skewer to swirl the batters together.
- Place the springform pans in a small, high-walled baking dish and pour in boiling water to reach a depth of ½ inch, taking care not to splash any water onto the cheesecakes. Carefully transfer the baking dish to the oven. Bake until the cheesecakes are almost firm, with the slightest jiggle in the centers, about 25 minutes. Turn off the oven and let the cheesecakes rest inside with the door closed for 30 minutes.
- Remove the springform pans from the baking dish and unwrap the foil. Place the cheesecakes in the refrigerator uncovered for 1 hour.
- Release the springform pans. Transfer the cheesecakes to plates and garnish with berries and chocolate-covered espresso beans.
- Enjoy!
Nutrition Facts : Calories 1001 calories, Carbohydrate 54 grams, Fat 82 grams, Fiber 0 grams, Protein 14 grams, Sugar 40 grams
ESPRESSO MARTINI
Learn how to make this classic coffee cocktail. Our easy recipe uses freshly brewed espresso, a dash of coffee liqueur and a simple sugar syrup.
Provided by Miriam Nice
Categories Cocktails, Drink
Time 10m
Number Of Ingredients 6
Steps:
- Start by making the sugar syrup. Put the caster sugar in a small pan over a medium heat and pour in 50ml water. Stir, and bring to the boil.
- Turn off the heat and allow the mixture to cool. Put 2 martini glasses in the fridge to chill.
- Once the sugar syrup is cold, pour 1 tbsp into a cocktail shaker along with a handful of ice, the vodka, espresso and coffee liqueur. Shake until the outside of the cocktail shaker feels icy cold.
- Strain into the chilled glasses. Garnish each one with coffee beans if you like.
Nutrition Facts : Calories 258 calories, Fat 0.1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 0.1 grams protein, Sodium 0.02 milligram of sodium
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