Espresso Martini Cheesecake Squares

Name: Espresso Martini Cheesecake Squares
Ingredients: 200 g biscuits, crushed; 125 g unsalted butter, melted; 300 g cream cheese; 125 g mascarpone; 80 g icing sugar; 1 tsp vanilla extract; 250 g whipping cream; 5 g gelatine sheets, soaked, drained; 2 Tbsp instant espresso powder; 2 Tbsp coffee liqueur; 100 g whipping cream; 200 g dark chocolate, broken up; 2 Tbsp coffee liqueur

A sweet dessert with little bitterness from the coffee and a kick from the liqueur, this makes a great dinner party dessert.

Difficulty

Low

Time

300 min

Author

Kenwood

This recipe is prepared with:

Products

QuickMix Go - Storm Blue HMP40.000GY

Ingredients

Servings

For the base

200 g biscuits, crushed
125 g unsalted butter, melted

For the cheesecake filling

300 g cream cheese
125 g mascarpone
80 g icing sugar
1 tsp vanilla extract
250 g whipping cream
5 g gelatine sheets, soaked, drained
2 Tbsp instant espresso powder
2 Tbsp coffee liqueur

For the chocolate topping

100 g whipping cream
200 g dark chocolate, broken up
2 Tbsp coffee liqueur

Utensils

Mixing bowl, Square tin 18 cm (7"), Bowl medium, Bowl small, Saucepan, HMP40.000GY, HMP40.000RD, HMP40.000GR, Beaters

Instructions

Step 1

Making the biscuit base

Line a tin with parchment paper.

Add biscuits and butter into a bowl and mix to combine.

Transfer the biscuit mixture into the tin and press to level.

Step 2

Add whipping cream into a saucepan.

Heat on a medium heat until just below simmering.

Add the drained gelatine and stir until it dissolves.

Remove from the heat and let cool.

Step 3

Fit the Beaters.

Add cream cheese, mascarpone cheese, icing sugar and vanilla extract into a mixing bowl.

Mix for 1 minute on speed Min until softened.

Add the cooled cream mixture from the saucepan.

Mix for 2 minutes on speed Max until thickened.

Step 4

Making the cheesecake filling

Add espresso powder and coffee liqueur into a clean bowl and mix to combine.

Transfer the coffee mixture into the mixing bowl.

Mix for 30 seconds on speed Min until combined.

Pour the coffee mixture over the biscuit base.

Let set for 4 hours.

Step 5

Making the chocolate topping

Add whipping cream into a clean saucepan.

Heat on a medium heat until just below simmering.

Remove from the heat, add chocolate and stir until dissolved.

Add coffee liqueur and stir to combine.

Pour the chocolate mixture over the cheesecake.

Let set for 5 minutes.

Cut into squares.

Serve.

You can also prepare this recipe* with:

Products

QuickMix Go - Clay Red HMP40.000RD

Quick Mix Go Hand Mixer Eucalyptus Green HMP40.000GR