Espresso Martini Cheesecake Recipes

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ESPRESSO CHEESECAKE



Espresso Cheesecake image

Provided by Gesine Bullock-Prado

Categories     Cookies     Coffee     Mixer     Egg     Dessert     Bake     Cream Cheese     Vanilla     Spring     Party     Potluck     Butter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield one large 8-inch cheesecake or eight mini-springform cheesecakes

Number Of Ingredients 12

Cookie crust
2 cups chocolate wafer cookies or Oreos, processed until very fine
1/2 pound (2 sticks) unsalted butter, melted
Cheese filling
1 1/4 pounds cream cheese, softened
3/4 cup sugar
1/4 cup fresh espresso grounds (don't use soggy, used grounds. Grind fresh beans into a fine powder and add this directly to the batter.)
3 large eggs plus 1 egg yolk
1 cup brewed coffee
1 tablespoon instant espresso added to the coffee
1/2 teaspoon vanilla extract
1 1/2 tablespoons all-purpose flour

Steps:

  • Crust
  • Preheat oven to 350°F.
  • Place the cookies in a small bowl, drizzle the butter over them, and stir, making sure the crumbs are evenly coated with butter.
  • Place the cookie crumbs in an ungreased 9-inch spring-form pan. With your hands, pat and spread the crumbs evenly over the bottom and about 2 inches up the sides of the pan. Bake in the center of the oven for 5 minutes. Remove and set aside to cool to room temperature.
  • Lower the oven temperature to 200°F.
  • Filling
  • Place the cream cheese and sugar in the bowl of an electric mixer and, with the whisk attachment, beat on high until smooth. Add the espresso grounds and mix until incorporated.
  • Add the eggs one at a time, beating until each is completely incorporated. Add the egg yolk.
  • Add the coffee mixture, vanilla, and flour. Mix until smooth and all ingredients are well incorporated.
  • Pour the filling into the cooled crust and bake in the center of the oven for a few hours&151;;at least two hours, and maybe as long as four hours.
  • You can check for doneness by giving the pan a little shake. If it wobbles like it's still very liquid in the center, keep going. This could take hours. But I'm betting you want a cheesecake with a creamy-smooth consistency and no cracks. So just wait. If you give the cheesecake a shimmy and it jiggles just a little in the middle but otherwise seems nice and firm, turn off the oven but leave the cheesecake inside to cool slowly. Then remove the cheesecake from the oven and set aside to cool completely in the pan.
  • Unmold the cheesecake and refrigerate, uncovered, for at least 3 hours before serving.

ESPRESSO MARTINI CHEESECAKE FOR 2 RECIPE BY TASTY



Espresso Martini Cheesecake For 2 Recipe by Tasty image

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

nonstick cooking spray, for greasing
2 oz vanilla cookies
⅓ cup granulated sugar, divided, plus 1 teaspoon plus 2 tablespoons
1 tablespoon instant espresso, divided, plus 1 teaspoon
3 tablespoons unsalted butter, melted
8 oz cream cheese, softened
2 tablespoons heavy cream
¼ cup mascarpone
1 tablespoon all purpose flour
1 pinch kosher salt
¼ inch vanilla bean, seeds scraped
1 large egg, room temperature
1 tablespoon boiling water, plus more for baking
fresh berry, for serving
Chocolate-covered espresso bean, for garnish
2 springform pans, 4-inch

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

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