What to know how to make espresso martini even better? Turn this classic cocktail into a creamy baked cheesecake with a choc ripple biscuit base.
- 250g pkt chocolate ripple biscuits
- 100g butter, melted, cooled
- 2 tablespoons Coles Instant Coffee Powder
- 2 tablespoons Kahlúa liqueur
- 750g cream cheese, at room temperature, chopped
- 300g sour cream, at room temperature
- 3 eggs, at room temperature
- 140g (2/3 cup, firmly packed) brown sugar
- Whipped cream, to serve
- 20g chocolate-coated coffee beans, chopped (optional)
KAHLÚA & COFFEE SYRUP
- 1 teaspoon Coles Instant Coffee Powder
- 1 tablespoon boiling water
- 60ml (1/4 cup) Kahlúa liqueur
- 55g (1/4 cup, firmly packed) brown sugar
- Step 1Preheat oven to 160C/140C fan forced. Invert the base of a 22cm springform cake pan. Grease and line the base with baking paper and secure back in the pan.
- Step 2Place biscuits in a food processor and process until fine. Add butter and process again until combined. Transfer biscuit mixture to prepared pan and press evenly over base. Place in the fridge for 15 minutes.
- Step 3Meanwhile, combine coffee, 2 tsp hot water and Kahlúa in a small jug. Place the cream cheese, sour cream, eggs, sugar and coffee mixture in a food processor and process until smooth. Spoon mixture over base and smooth surface. Bake for 1 hour 15 minutes or until cheesecake is firm to touch but still wobbles slightly in the centre. Leave cheesecake in the oven, with the door slightly ajar, until cooled completely. Place in the fridge for 4 hours or overnight to set.
- Step 4To make Kahlúa and coffee syrup, stir coffee and boiling water in a small saucepan over low heat until dissolved. Add Kahlúa and sugar. Increase heat to mediumhigh and bring to the boil for 1 minute or until syrupy. Pour into an airtight container and place in the fridge to cool completely.
- Step 5Remove cheesecake from pan and transfer to a serving plate. Top with cream a drizzle of Kahlúa and coffee syrup. Scatter with coffee beans, if using.