Espresso Martini Cheesecake

• unsalted butter↗70g g

  plus extra for the pan

• digestive biscuits100g dark chocolate g

  dark chocolate

• almond cantucci150g g

  or biscotti

• dark chocolate↗150g g

  chopped

• full-fat cream cheese↗500g g
• powdered sugar↗180g g
• double cream↗300ml ml
• espresso↗30ml ml

  or strong coffee

• coffee liqueur↗50ml ml
• vanilla bean paste↗1 tsp tsp

  or 1 vanilla bean, split and seeds scraped

• coffee liqueur↗50ml ml
• espresso↗50ml ml

  or strong coffee

• golden sugar↗50g g
• sour cream↗200g g
• cocoa‑coated coffee beans↗30g g

Step-by-step instructions

1. 1

   Butter a baking tin measuring 20 × 25 × 4.5 cm with a removable bottom, or a roughly 23 cm square tin with a removable bottom, and line it with baking parchment. Melt the butter in a pan over low heat, then transfer it to a large bowl and set aside.

2. 2

   Place the digestive biscuits and cantucci (or biscotti) in a food processor and grind into fine crumbs. Alternatively, put them in a sealed bag and crush with a rolling pin. Transfer the crumbs into a bowl with the butter and mix. Press the buttery crumbs firmly into the prepared tin and compact them to the base. Chill for 30 minutes or freeze for 10 minutes.

3. 3

   Melt the chocolate in a heat‑proof bowl set over a saucepan of simmering water, ensuring the bowl’s bottom does not touch the water. Stir until smooth, then let it cool to room temperature, about 15 minutes.

4. 4

   Divide the cream cheese, powdered sugar and cream evenly between two bowls. To one bowl add the cooled melted chocolate and whisk with an electric mixer until thick and creamy. To the other bowl add espresso, coffee liqueur and vanilla, and whisk until thick and creamy, about 3‑5 minutes (the coffee mixture will not become as thick). Spread the chocolate mixture over the biscuit base and smooth with a spatula. Freeze for 30 minutes or until it begins to set. Then spread the coffee mixture, smooth the surface and return to the freezer for at least 24 hours. When frozen and well covered, it will keep for up to two weeks.

5. 5

   On the day of serving the cheesecake, prepare a coffee syrup. Pour coffee liqueur, coffee and sugar into a small saucepan. Bring to a gentle boil and simmer for 5 minutes, or until the syrup is thick enough to coat the back of a spoon. Let it cool completely.

6. 6

   Remove the cheesecake from the freezer 1 hour before serving. After thawing, the cheesecake can be kept in the refrigerator for up to three days. Spread sour cream on top, drizzle with coffee syrup and sprinkle with cocoa‑coated coffee beans. Cut into 12 squares and serve immediately (after about 5 minutes the syrup will soften the cream).