Espresso martini cheesecake

Name: Espresso martini cheesecake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 160 g pack No.1 Colombian Coffee Shortbread; 70 g unsalted butter, melted; 3 British Blacktail Free Range Large Eggs; 125 ml can Moth Espresso Martini; 125 ml (about 4 shots) espresso; 50 ml double cream; 2 tbsp coffee extract; 1 tsp Cooks’ Ingredients Madagascan Vanilla Extract; 600 ml Essential Soft Cheese; 175 g caster sugar; 1 tbsp cornflour

Will Torrent's recipe will make a real talking point borrowing flavours of the classic espresso martini in a grown-up cheesecake and pairing it with rich, velvety No.1 dark chocolate sauce, spiked with coffee extract to intensify the flavour.

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Vegetarian

Serves8
CourseDessert
Prepare20 mins
Cook1 hr 20 mins
Total time1 hr 40 mins
Pluscooloing and chilling

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160g pack No.1 Colombian Coffee Shortbread
70g unsalted butter, melted
3 British Blacktail Free Range Large Eggs
125ml can Moth Espresso Martini
125ml (about 4 shots) espresso
50ml double cream
2 tbsp coffee extract
1 tsp Cooks’ Ingredients Madagascan Vanilla Extract
600ml Essential Soft Cheese
175g caster sugar
1 tbsp cornflour

For the sauce

250g jar No.1 Santo Domingo Chocolate Sauce
1 tbsp coffee extract, or to taste

Preheat the oven to 170ºC, gas mark 3. Line the base of a 20cm springform tin with baking parchment. Crush the shortbread into fine crumbs using a food processor, or put into a freezer bag and bash with a rolling pin. Tip into a bowl.
Mix the butter into the biscuit crumbs. Tip into the tin and press into an even layer. Bake in the oven for 15 minutes. Remove and set aside to cool and firm up.
Whisk together the eggs, espresso martini, espresso, double cream and coffee and vanilla extracts in a large bowl until smooth and combined. In a food processor, pulse the soft cheese, caster sugar and cornflour together. Blend until smooth, scraping down the sides of the bowl with a rubber spatula. Add the coffee mixture and whizz again.
Carefully pour the mixture into the tin, place on a solid baking tray and bake on the middle shelf of the oven for 1 hour 5 minutes, or until just set with a slight wobble in the centre. Turn off the oven and leave the door ajar with the cheesecake in there for 10 minutes.
Remove the cheesecake from the oven and allow to cool completely, then cover and chilling for at least 4 hours, or up to 12 hours. When ready to serve, warm the chocolate sauce according to jar instructions, then mix with 1 tbsp coffee extract, to taste. Cut the cheesecake into generous slices, drizzle with the sauce and serve.

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