A truly spectacular cheesecake for anyone who loves an Espresso Martini, – made with espresso, Kahlúa and vodka.
The cake starts with a crisp biscuit base with dark chocolate, topped with 2 different cream cheese layers. First the dark layer with espresso and Kahlúa, then the thinner white layer with vodka.
It tastes outrageously good, and it is definitely not for children – unless you burn off the alcohol first, which I certainly don’t do here 😉
Very easy to make and ideal for making the day before, – here’s to Espresso Martini cheesecake.
Espresso Martini cheesecake
Recipe for the most indulgent Espresso Martini cheesecake, – made with espresso, Kahlúa and vodka.
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Ingredients
Biscuit base
- 220 g oat biscuits
- 40 g hazelnuts, preferably toasted
- 125 g butter
- 70 g dark chocolate, roughly chopped
Espresso/Kahlúa cream cheese filling
- 180 g cream cheese
- 175 ml whipping cream (38% fat)
- 75 ml espresso
- 75 ml Kahlúa
- 75 g icing sugar
- 4 sheets gelatine
Vodka cream cheese filling
- 85 g cream cheese
- 100 ml whipping cream (38% fat)
- 35 g icing sugar
- 50 ml vodka
- 1 1/2 sheets gelatine
You will also need
- Cake ring or springform tin, approx. 18-20 cm
- Acetate strip (cake collar)
- Chocolate shavings or coffee beans to decorate, optional
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Method
Biscuit base
- Blitz the biscuits and nuts to fine crumbs.
- Melt the butter in a saucepan.
- Stir the biscuit and nut crumbs and the chocolate into the butter until the chocolate has melted and you have an even biscuit mixture.
- Line the base of a springform tin with baking parchment, then fit an acetate strip around the inside of the ring. If using a cake ring, place it on a chopping board with a piece of baking parchment underneath and line the inside of the ring with acetate.
- Tip the biscuit mixture in and press it out firmly so the whole base is covered and the mixture is well compacted, – this stops the base crumbling when you slice the cake.
- Chill and leave to rest while you make the first cream cheese layer.
Espresso/Kahlúa cream cheese filling
- Soak the gelatine in a large bowl of cold water for approx. 15 min.
- Beat the cream cheese and icing sugar together, then stir in the Kahlúa a little at a time. Stir until you have a smooth cream.
- Whip the cream to soft peaks and fold it into the cream cheese mixture.
- Heat the espresso in a small saucepan and stir in the soaked, squeezed-out gelatine sheets, – one at a time.
- Fold a couple of large spoonfuls of the cream cheese mixture into the espresso and stir until it is free of lumps and has cooled. Test with your little finger that it is cool enough to fold into the cream cheese mixture; if not, add another spoonful.
- Fold the espresso mixture into the cream cheese mixture and stir gently until completely smooth.
- Pour the filling over the biscuit base, – spread it out with a spoon if needed, and tap the tin gently on the worktop to knock any air bubbles out of the filling.
- Return the cake to the fridge and let it set for a couple of hours before adding the final layer.
Vodka cream cheese filling
- Soak the gelatine in a large bowl of cold water for approx. 15 min.
- Beat the cream cheese and icing sugar together, then stir in the vodka in a couple of additions. Stir until you have a smooth cream.
- Whip 75 ml of the cream to soft peaks, – pour the remaining 25 ml into a small saucepan; you will warm this and dissolve the gelatine in it.
- Fold the whipped cream into the cream cheese mixture.
- Heat the remaining 25 ml whipping cream in a small saucepan, – it must not boil, just heat it until it steams slightly.
- Stir the soaked, squeezed-out gelatine sheets into the hot cream, then fold a couple of spoonfuls of the cream cheese mixture into it to cool it down.
- Fold the gelatine mixture into the cream cheese mixture and stir until you have a smooth cream.
- Pour the filling over the cake and tap the tin gently on the worktop to knock any air bubbles out of the filling.
- Return to the fridge for approx. 2-3 hours, or preferably overnight.
- Serve the cake topped with chocolate shavings or decorated with coffee beans, if you like.
Nutrition
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Hvis jeg skal bruge den lørdag, kan jeg så allerede lave den onsdag?
Hej Katrine
Hvis du sørger for at alle ingredienser er friske, så ser jeg ikke noget i vejen for at lave den onsdag 🙂
Vent endelig med at tage den ud af formen til lørdag, og dæk toppen med film når kagen har sat sit – så den ikke får en tør overflade 🙂
Warm wishes, Dianna
Lavede denne igår og hold nu op den var god, alle skulle have opskriften på den
Kan kagen fryses?
Hej Sofie
Det kan den sagtens ja 🙂
Warm wishes, Dianna
Hvor længe før kan man lave den?
Hej Dorte
Du kan sagtens lave den et par dage før 🙂 Du skal blot vente med at tage kagen ud af formen til den dag den skal serveres 🙂
Dbh Dianna
Kan man undlade vodka? Skal det så erstattes med noget? 🙂
Hej Caroline
Det kan du sagt, så kan du erstatte med 1/2 dl ekstra piskefløde:) Du nøjes blot med at varme den mængde op som beskrevet i opskriften:)
De bedste hilsner
Dianna