Espresso Martini Cheesecake (Printer-Friendly Version)
Rich and creamy cheesecake with coffee liqueur, Oreo crust, and a dusting of cocoa powder atop espresso cream.
# Required Ingredients:
→ Crust
01 -
24 Oreo cookies
02 -
57 g unsalted butter, melted
03 -
Pinch of kosher salt
04 -
Cooking spray
→ Filling
05 -
80 ml heavy cream
06 -
1 tbsp instant espresso powder
07 -
900 g cream cheese, softened
08 -
200 g granulated sugar
09 -
3 large eggs
10 -
60 ml Kahlúa coffee liqueur
11 -
1/2 tsp kosher salt
→ Topping
12 -
180 ml heavy cream
13 -
25 g confectioners' sugar
14 -
1/2 tsp instant espresso powder
15 -
Unsweetened cocoa powder, for dusting
16 -
Espresso beans, for garnish
# Step-by-Step Instructions:
01 -
Preheat oven to 163°C. Grease an 20 or 23 cm springform pan with cooking spray. Pulse Oreos in a food processor until fine crumbs form. Transfer to a bowl, add melted butter and salt, and mix until combined. Press mixture into bottom and up sides of pan. Bake for 12 minutes until darkened and fragrant. Cool on wire rack.
02 -
In a small pot over medium heat, stir heavy cream and instant espresso powder until dissolved. Remove from heat and let cool.
03 -
In a large bowl, beat cream cheese and granulated sugar on medium-high speed until smooth and lump-free. Beat in eggs one at a time until blended. Add cooled espresso cream mixture, Kahlúa, and salt, beating until fully incorporated. Pour filling into prepared crust.
04 -
Wrap bottom of pan with foil. Place springform pan in a large roasting pan and pour boiling water halfway up the sides. Bake at 163°C for 1 hour 30 minutes, until center slightly jiggles. Turn off oven, prop door open, and let cool inside for 1 hour.
05 -
Remove foil and refrigerate cheesecake until fully chilled, at least 5 hours or overnight.
06 -
Using a mixer, beat heavy cream, confectioners' sugar, and instant espresso powder until medium peaks form.
07 -
Spread espresso whipped cream evenly over chilled cheesecake. Cover half the surface with parchment paper and dust exposed half lightly with cocoa powder. Garnish undusted half with espresso beans.
# Handy Cooking Tips:
01 -
Cheesecake can be made up to 3 days ahead. Store in airtight container refrigerated. Add whipped cream topping just before serving.