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Espresso Martini Cheesecake

A rich and creamy cheesecake inspired by the classic espresso martini, perfect for coffee lovers and special occasions.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, International
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g digestive biscuits (or other biscuits) Can substitute with gluten-free biscuits for a gluten-free version.
  • 100 g unsalted butter, melted Make sure it's fully melted for better binding.
For the filling
  • 600 g cream cheese, softened Ensure it's at room temperature for easier mixing.
  • 100 g icing sugar Sift to avoid clumps.
  • 200 ml double cream Whip until soft peaks form.
  • 50 ml freshly brewed espresso, cooled Use quality coffee for better flavor.
  • 50 ml coffee liqueur Optional, can be omitted.
  • 2 teaspoons vanilla extract Pure vanilla extract preferred.
  • Cocoa powder for dusting Use unsweetened cocoa for dusting before serving.

Method
 

Preparation of the crust
  1. Crush the digestive biscuits into fine crumbs.
  2. Mix the crumbs with melted butter until well combined.
Setting the crust
  1. Press the crumb mixture into the bottom of a springform pan evenly.
  2. Place the pan in the refrigerator to set.
Mixing the filling
  1. Combine softened cream cheese and icing sugar in a large mixing bowl.
  2. Beat until smooth and creamy.
Adding flavors
  1. Add cooled espresso, coffee liqueur, and vanilla extract. Mix until well blended.
Combining components
  1. Whip the double cream in another bowl until soft peaks form.
  2. Gently fold the whipped cream into the cream cheese mixture.
  3. Pour the filling over the chilled biscuit base and smooth the top.
Chilling and serving
  1. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
  2. Dust the top with cocoa powder before slicing.

Notes

Store covered in the refrigerator for up to five days or freeze for up to two months.